Truite à la Tomate

　　This trout recipe could be page 1 of [fishmonger Neige] Perez's Workbook for Cooking Fish 101. There are no fish bones to fillet, no tomatoes to peel, and no saucepans to clean. Cooked together in a single roasting pan, the capers, olives, onions, tomatoes, garlic, olive oil, white wine, and trout fillets conspire to create a wonderful, unmistakably Mediterranean ensemble sure to entice even Marseillais who were scaling and gutting fish — or so they say — before they could walk.

　　

Ingredients

Makes 4 servings

　　4 trout fillets, about 6 ounces each

　　Salt

　　1 tablespoon capers

　　2 tablespoons green olives, pitted

　　8 to 10 pearl onions, chopped

　　1 pound ripe plum tomatoes, chopped

　　1 tablespoon chopped parsley

　　1 clove garlic, chopped

　　1 cup dry white wine

　　3 tablespoons olive oil

　　Freshly ground black pepper

　　

Step 1

1. Preheat the oven to 425 degrees.

　　

Step 2

2. Place the trout fillets on an oiled baking dish and season with salt.

　　

Step 3

3. Combine the capers, green olives, pearl onions, tomatoes, chopped parsley, and chopped garlic and spoon the mixture over the trout fillets.

　　

Step 4

4. Pour the white wine over the fillets and vegetables, drizzle with olive oil, season with salt and pepper, and bake until the fillets are just cooked through, about 20 minutes.

　　Made in MarseilleHarperCollins