Caprese Trout
Caprese Trout

Preparation time 10 minutes

Total time: 20 minutes

Ingredients

  1. 1 bunch (340 g or 0.75 lb.) multicoloured grape tomatoes, halved
  2. 1 bunch (100 g or 0.2 lb.) cherry tomatoes, halved
  3. 2 cloves of garlic, thinly sliced
  4. 125 mL (½ cup) olive oil
  5. 3 bocconcini, quartered
  6. 2 fillets (230 g each) trout, cut into 2–3 pieces each
  7. 1 sprig of fresh basil
  8. To taste, salt and pepper

Directions

1. Preheat oven to broil (260 °C/500 °F).

2. In a 20 x 30 cm (8 x 12 in.) baking dish, arrange grape tomatoes, cherry tomatoes and garlic. Season with salt and pepper. Drizzle with olive oil.

3. Add pieces of cheese between tomatoes.

4. Place fish pieces on top and brush with olive oil. Season with salt and pepper.

5. Bake for 10 minutes.

6. Remove from oven. Garnish with fresh basil leaves.

7. Serve with fresh bread.


Chef’s Secret: Trout skin is delicious when it’s nice and crispy—try it! Cooking fish with the skin enhances the flavour of the meat.

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