Chard-Stuffed Trout With Charred Tomato Vinaigrette

Name: Chard-Stuffed Trout With Charred Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large tomatoes, cut into 1/2-in.-thick slices; 1/4 cup fresh flat-leaf parsley leaves; 2 tablespoons capers, drained; 6 tablespoons olive oil, divided; 1 tablespoon chopped fresh rosemary; 2 tablespoons fresh lemon juice; 2 tablespoons red wine vinegar; 2 garlic cloves; 1/2 teaspoon kosher salt, divided; 3/4 teaspoon freshly ground black pepper, divided; 1 red bell pepper, stemmed, seeded, and sliced into thin strips; 1 yellow bell pepper, stemmed, seeded, and sliced into thin strips; 1 shallot, thinly sliced; 3 garlic cloves, thinly sliced; 1 bunch chard, leaves and top portions of stems thinly sliced; 1/4 cup chopped fresh basil; 4 (6-oz.) butterflied boneless trout, heads and tails removed; 1/4 cup pitted Nicoise olives; 5 thyme sprigs

Servings: persons

2 large tomatoes, cut into 1/2-in.-thick slices
1/4 cup fresh flat-leaf parsley leaves
2 tablespoons capers, drained
6 tablespoons olive oil, divided
1 tablespoon chopped fresh rosemary
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 garlic cloves
1/2 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 red bell pepper, stemmed, seeded, and sliced into thin strips
1 yellow bell pepper, stemmed, seeded, and sliced into thin strips
1 shallot, thinly sliced
3 garlic cloves, thinly sliced
1 bunch chard, leaves and top portions of stems thinly sliced
1/4 cup chopped fresh basil
4 (6-oz.) butterflied boneless trout, heads and tails removed
1/4 cup pitted Nicoise olives
5 thyme sprigs

1
Heat a large cast-iron pan or grill pan over high. Add tomato slices to pan; cook 6 minutes on each side or until well charred. Place tomatoes in a blender. Add parsley, capers, 1/4 cup olive oil, rosemary, juice, vinegar, 2 garlic cloves, 1/4 teaspoon salt, and 1/4 teaspoon pepper; blend until smooth.
2
Heat a large nonstick skillet over medium-high. Add 1 tablespoon oil to pan. Add bell peppers, shallot, and sliced garlic cloves; saute 4 minutes or until tender. Add chard; saute 2 minutes or until just wilted. Remove from heat; stir in chopped basil.
3
Sprinkle trout inside and out evenly with remaining 1/4 teaspoon salt and remaining 1/2 teaspoon pepper. Place about 1/2 cup chard mixture in each butterflied trout, and fold halves back together.
4
Preheat oven to 400u00b0F. Spread charred tomato mixture in bottom of a 9- x 13-inch glass or ceramic baking dish. Sprinkle olives over tomato mixture; spread thyme sprigs over mixture. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high. Add 2 stuffed trout to pan; cook 2 minutes or until skin is golden brown. Turn trout over; cook 2 minutes. Place browned trout in prepared baking dish. Repeat procedure with remaining 2 trout. Place baking dish in oven; bake at 400u00b0F for 12 minutes or until trout is just cooked through.

1270

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 large tomatoes, cut into 1/2-in.-thick slices, 1/4 cup fresh flat-leaf parsley leaves, 2 tablespoons capers, drained, 6 tablespoons olive oil, divided, and more.

Yes, Chard-Stuffed Trout With Charred Tomato Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!