I love tasty meals that don’t require a lot of ingredients, and this is one of them!
Butterflied trout stuffed with kalamata olives and feta cheese.
All you need is kalamata olives, feta cheese, and a lemon.
And trout, of course.
Preheat your oven and a pan to 400F.
Slice the olives:
Zest the lemon:
And crumble the feta:
Wash and dry the trout:
For seasonings, I keep it simple with just salt and pepper.
Go light on the salt since the olives and feta are both salty.
I also like to dust the skin of the trout with rice flour.
It gives the skin a nice crunch.
Lightly salt and pepper the flesh side, too.
Add the sliced olives:
Sprinkle with lemon zest:
And then squeeze the lemon to add a little juice to the feta, olives, and trout.
Fold the trout and you’re ready to cook.
The pan you’ve had in the oven is HOT. I keep my Ove Glove on the handle as a reminder.
You may not need the reminder, but I sure do. More times than once I’ve grabbed a hot handle.
Add about 2 TBS of oil to the hot pan and carefully add the stuffed trout:
You should hear a sizzle.
Roast the trout for about 20 minutes.
I turned my broiler on at the end to brown the skin — I like it crispy.
I like to serve this with arugula that’s been drizzled with olive oil and a squeeze of fresh lemon juice.
Top the trout and arugula with more olives and feta and that’s it!
This is an easy to make full-flavor meal using just a few ingredients.
And on top of that, it looks complicated.
Your secret is safe with me.
- Trout, 1 per person
- Kalamata Olives, sliced
- Feta Cheese, crumbled
- 1 Lemon, zest and juice
- Salt and Pepper, to taste
- 2 T Olive Oil
- Preheat oven to 400F.
- While the oven is heating up, put a pan large enough to hold the trout in the oven, too.
- Wash and dry the trout.
- Salt and pepper both sides of the trout.
- Add some olives and feta to one side of the flesh side of the trout.
- Sprinkle with some of the lemon zest.
- Squeeze the lemon to add a little juice to the feta, olives, and trout.
- Fold the trout over the feta, olives, and trout mixture.
- Take the hot pan out of the oven and add about 2 tablespoons of oil.
- Carefully add the stuffed trout to the hot pan.
- Roast the trout for about 20 minutes.
- Turn the oven to broil until the skin on the top is brown and crispy.
- Remove the trout from the pan and serve.
- I like to serve this with arugula that’s been drizzled with olive oil and a squeeze of fresh lemon juice, and seasoned with salt and pepper.