Baked Trout with Olive-Tomato Relish

You can find manzanilla olives at specialty grocers or gourmet stores. You can substitute kalamata olives. Serve this dish with sautéed haricots verts and yellow wax beans tossed with toasted hazelnuts.

Yield: 4 servings (serving size: 1 fillet and 6 tablespoons olive mixture)

Ingredients

• 1  cup  finely chopped tomato
• 1/4  cup  coarsely chopped pitted manzanilla (or green) olives (about 6 olives)
• 1  tablespoon  capers, drained
• 1  teaspoon  extra-virgin olive oil
• 1/4  teaspoon  minced garlic
• Cooking spray
• 4  (6-ounce) trout fillets
• 2  tablespoons  minced fresh parsley
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper

Preparation

1. Preheat oven to 400°.

2. Combine first 5 ingredients in a small bowl.

3. Line a baking sheet with foil; coat foil with cooking spray. Place fish, skin side down, on prepared baking sheet. Sprinkle evenly with parsley, salt, and pepper. Bake at 400° for 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with olive mixture.

Nutritional Information

Calories:

215

Fat:

8g (sat 2.6g,mono 3.4g,poly 1.1g)

Protein:

33.3g

Carbohydrate:

3.2g

Fiber:

0.7g

Cholesterol:

74mg

Iron:

2.9mg

Sodium:

625mg

Calcium:

23mg