Trout with Kalamata Olives & Feta

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.

Trout with Greek Olives & Feta

All you need is kalamata olives, feta cheese, and a lemon.

Trout with Greek Olives & Feta

And trout, of course.

Trout with Greek Olives & Feta

Preheat your oven and a pan to 400F.

Slice the olives:

Trout with Greek Olives & Feta

Zest the lemon:

Trout with Greek Olives & Feta

And crumble the feta:

Trout with Greek Olives & Feta

Wash and dry the trout:

Trout with Greek Olives & Feta

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.

Trout with Greek Olives & Feta

It gives the skin a nice crunch.

Lightly salt and pepper the flesh side, too.

Trout with Greek Olives & Feta

Add the sliced olives:

Trout with Greek Olives & Feta

The feta:

Trout with Greek Olives & Feta

Sprinkle with lemon zest:

Trout with Greek Olives & Feta

And then squeeze the lemon to add a little juice to the feta, olives, and trout.

Trout with Greek Olives & Feta

Fold the trout and you’re ready to cook.

Trout with Greek Olives & Feta

The pan you’ve had in the oven is HOT. I keep my Ove Glove on the handle as a reminder.

Trout with Greek Olives & Feta

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:

Trout with Greek Olives & Feta

You should hear a sizzle.

Roast the trout for about 20 minutes.

Trout with Greek Olives & Feta

I turned my broiler on at the end to brown the skin — I like it crispy.

Trout with Greek Olives & Feta

I like to serve this with arugula that’s been drizzled with olive oil and a squeeze of fresh lemon juice.

Trout with Greek Olives & Feta

Top the trout and arugula with more olives and feta and that’s it!

Trout with Greek Olives & Feta

This is an easy to make full-flavor meal using just a few ingredients.

And on top of that, it looks complicated.

Trout with Greek Olives & Feta

Your secret is safe with me.

Trout with Kalamata Olives & Feta
Author: 
 
This is an easy to make full-flavor meal using just a few ingredients.
Ingredients
  • Trout, 1 per person
  • Kalamata Olives, sliced
  • Feta Cheese, crumbled
  • 1 Lemon, zest and juice
  • Salt and Pepper, to taste
  • 2 T Olive Oil
Instructions
  1. Preheat oven to 400F.
  2. While the oven is heating up, put a pan large enough to hold the trout in the oven, too.
  3. Wash and dry the trout.
  4. Salt and pepper both sides of the trout.
  5. Add some olives and feta to one side of the flesh side of the trout.
  6. Sprinkle with some of the lemon zest.
  7. Squeeze the lemon to add a little juice to the feta, olives, and trout.
  8. Fold the trout over the feta, olives, and trout mixture.
  9. Take the hot pan out of the oven and add about 2 tablespoons of oil.
  10. Carefully add the stuffed trout to the hot pan.
  11. Roast the trout for about 20 minutes.
  12. Turn the oven to broil until the skin on the top is brown and crispy.
  13. Remove the trout from the pan and serve.
  14. 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.

 

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One Response to Trout with Kalamata Olives & Feta

  1. Trout meunière has always been my go-to preparation, I like the butter/lemon/parsley combination. But this I will have to try. I love your love of crispy skin! Thanks, Kristi.

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