Baked Trout With Red Pepper, Cherry Tomato And Caper Sauce
serves 4
If you can’t find trout, substitute any fish with firm, white flesh (like halibut, cod or bass). This is a chop-as-you-go recipe -- no need to prepare the ingredients ahead of time.
Read more about this recipe at hogwash.
2 tablespoons olive oil, divided
3 large shallots, finely chopped
2 red bell peppers, chopped
2 serrano chili peppers, finely chopped
1 pint grape tomatoes, halved
1 cup dry white wine
1/2 cup (packed) finely chopped cilantro
1/2 cup capers
2 whole trout (about 2 pounds), gutted, heads removed, rinsed and patted dry
prep: 30 minutes
total: 45 minutes
Ovenproof skillet (or skillet plus a 9 x 13-inch baking dish)
1. Preheat the oven to 400F.
2. Heat a large, ovenproof skillet over medium heat. When hot, add 1 tablespoon of the oil, then the shallots, and season with salt and pepper. Cook for about 5 minutes, stirring occasionally.
3. Add peppers, and cook another 5 minutes, stirring.
4. Add the tomatoes, season again with salt and pepper, and cook an additional 15 minutes, or until the tomatoes begin to give up their juices.
5. Increase the heat to high. Add the wine, and simmer for 3 minutes.
6. Stir in half the cilantro and the capers.
7. Place the fish (whole, skin on) on top of the vegetables, drizzle with the remaining tablespoon of olive oil, and season with salt and pepper. (If you don’t have an ovenproof skillet, just transfer the vegetables from your skillet to a 9 x 13-inch baking dish before adding the fish.)
8. Bake for 12 to 15 minutes, or until the fish is opaque in the center.
9. Sprinkle the remaining cilantro on top of the fish, and serve the filets immediately, topped with the vegetables.
