Vegetable Trout Bake

11 ingredients
3 steps

Ingredients

  • 4 small red potatoes, cut into 1-inch pieces
  • 1 cup cut fresh green beans (2-inch pieces)
  • 8 to 10 frozen pearl onions
  • 1/2 teaspoon salt, divided
  • 4 garlic cloves, minced, divided
  • 2 trout fillets (6 ounces each)
  • 1/4 cup pitted Greek or ripe olives, halved
  • 3 teaspoons minced fresh parsley
  • 1/4 teaspoon pepper
  • 2 plum tomatoes, chopped
  • 1/4 cup white wine or chicken broth

Directions

  1. 1
    In a large saucepan, combine the potatoes, beans and onions; cover with water. Add 1/4 teaspoon salt. Bring to a boil; reduce heat. Cover and cook for 10 minutes or until beans and onions are crisp-tender; drain.
  2. 2
    Place vegetables in a single layer in a shallow 2-qt. baking dish coated with cooking spray. Top with half of the garlic. Place trout skin side down over vegetables. Sprinkle with olives, 1-1/2 teaspoons parsley, pepper and remaining salt and garlic. Top with tomatoes and remaining parsley.
  3. 3
    Pour wine over the top. Cover and bake at 400° for 25-30 minutes or until fish flakes easily with a fork.

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