Trout with Kalamata Olives & Feta
Author: Necessary Indulgences
- 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.
Recipe by Necessary Indulgences at https://necessaryindulgences.com/2013/10/trout-with-olives-feta/
3.2.1290