Chard-Stuffed Trout with Charred Tomato Vinaigrette
Serves 4 (serving size: 1 stuffed trout)
Photo: Victor Protasio
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 Niçoise olives
5 thyme sprigs
Est. added sugars 0g
How to Make It
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.
Heat a large nonstick skillet over medium-high. Add 1 tablespoon oil to pan. Add bell peppers, shallot, and sliced garlic cloves; sauté 4 minutes or until tender. Add chard; sauté 2 minutes or until just wilted. Remove from heat; stir in chopped basil.
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.
Preheat oven to 400°F. 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 400°F for 12 minutes or until trout is just cooked through.