Oven baked fillets of trout with a Black Olive, Tomato and White Wine Reduction

Shane French /

May 12, 2008

Oven baked trot with a Tomato, Black Olive and White Wine ReductionFillet and bone out your trout, cut into portions. leave the skin on!

In a sauce pan add one tin of Watties tomatoes. I used the Pesto style with Garlic and basil. Add half a glass of GOOD white wine, 1 GOOD tablespoon of Dolmio Sundried Tomato paste and 1/4 of a cup of Black Olives. turn up the heat and bring to a boil, reduce heat to a simmer and stirring frequently, reduce the liquid until it coats the back of a spoon. It should have a thick consistency that sticks. Adjust seasoning with salt.

Place the trout fillets into a hot oven proof pan, presentation side down first, (skin up). I use a small amount of olive oil mixed with a good knob of butter. Don’t let the butter become brown with heat, as it will turn bitter. Sear the first side for a good 1.5 minutes and then turn over carefully. The skin will shrink at first but will relax after cooking. The top should have a nice seared look to it. cook skin side down for 2 minutes then place into a pre heated oven at 200 c for ten minutes. You can check if cooked by using a fork to separate the flesh. Once cooked leave to rest for 3 or 4 minutes before drizzling with the Tomato reduction.