Preparation time
20 minutes
Ready in
35 minutes
Cooking Time:
Makes
4 servings
Ingredients
- 2 tbsp (25 mL) olive oil
- 3 cloves Ontario Garlic, minced
- 1 Ontario Onion, chopped
- 1 bay leaf
- 1 tsp (5 mL) dried oregano
- 1/4 tsp (1 mL) each dried thyme, salt and pepper
- 4 Ontario Tomatoes, coarsely chopped
- 1/3 cup (75 mL) sliced pimento-stuffed green olives
- 4 tsp (20 mL) capers
- 2 tsp (10 mL) chopped pickled or fresh
- Ontario Jalapeño Pepper
- 1/2 tsp (2 mL) granulated sugar (approx)
- 1 lb (500 g) Ontario Rainbow Trout Fillets
Instructions
In large skillet, heat oil over medium-high heat; cook garlic, onion, bay leaf, oregano, thyme, salt and pepper, stirring frequently, for about 5 minutes or until onions are tender.
Stir in tomatoes, olives, capers and jalapeño pepper. Increase heat to high; cook, stirring frequently, for about 5 minutes or until reduced to thick sauce. Taste and adjust seasoning, adding sugar to taste if necessary.
Reduce heat to medium-low. Nestle fish fillets in sauce; cook for 3 to 5 minutes or until fish is opaque and flakes easily when tested with fork. Discard bay leaf. Using long lifter, transfer fish to serving plates; spoon sauce over top.
Nutritional Information
1 Serving:
- Protein: 26 grams
- Fat: 14 grams
- Carbohydrate: 12 grams
- Calories: 280
- Fibre: 3 grams