4 medium trout fillets (1 kg)
3 medium tomatoes (360 g), cut into quarters
2 medium green peppers (230 g), cut into pieces
1/3 cup melted butter (65 g)
1/3 cup olive oil (80 ml)
1 tablespoon dried oregano
4 black olives, pitted, cut in half
2 anchovy fillets in brine, cut into pieces
1 teaspoon grated lemon zest
1/2 teaspoon salt
4 medium trout fillets (1 kg)
3 medium tomatoes (360 g), cut into quarters
2 medium green peppers (230 g), cut into pieces
1/3 cup melted butter (65 g)
1/3 cup olive oil (80 ml)
1 tablespoon dried oregano
4 black olives, pitted, cut in half
2 anchovy fillets in brine, cut into pieces
1 teaspoon grated lemon zest
1/2 teaspoon salt
Preheat the oven to 180°C (medium)
In a baking dish, arrange the trout fillets side by side and around them, distribute the tomato and pepper. Reserve
In a small bowl, mix together the butter and olive oil
Brush the trout with half of this mixture and sprinkle with half of the oregano
Bake in the preheated oven until the fish starts to flake (about 15 minutes)
Remove the skin from the trout and place it back on the baking dish
Arrange the vegetables around it again
Top the fish with olives, anchovies, and remaining butter mixture
Sprinkle with oregano, lemon zest, and salt
Bake again in the preheated oven until a fork can easily pierce the fish (about 15 minutes)
Serve immediately in the same baking dish
709 calories per serving
