Baked Rainbow Trout with Tomatoes and Capers
Rainbow trout with capers and tomatoes is a delicious and healthy meal. This trout is baked in the oven and winds up flaky and perfectly seasoned.
Servings: 1
Calories: 321kcal
Ingredients
For the fish
- 4 oz rainbow trout fillet
- 1 teaspoon olive oil
- salt
- pepper
For the tomatoes
- 5 oz campari tomatoes
- 1 Tablespoon olive oil
- 1 teaspoon capers
- ⅛ teaspoon red pepper flakes
- ⅛ teaspoon salt
Instructions
- Preheat oven to 400 degrees F.
- Pat the rainbow trout dry with paper towels. Place trout on a foil-lined baking sheet and drizzle with 1 teaspoon olive oil. Season with salt and pepper.
- Dice tomatoes into bite-sized pieces. Add to a medium bowl. Add 1 tablespoon olive oil, capers, red pepper flakes, and salt. Stir to combine.
- Add tomato mixture to the baking sheet around the trout fillet. Place in the oven to bake for 10-12 minutes.
- Remove from the oven and enjoy.
Notes
- Cooking times may depend on the thickness of your trout. My trout was thin, so it cooked very quickly. Adjust cooking times as needed.
- Because my trout was thin, I just baked it with the skin on and then ate it off the skin. I found this easiest to do!
- I used 4 small campari tomatoes that were 5 oz total. However, you can use 2 roma tomatoes (just dice into 8 pieces) or cherry tomatoes (slice in half).
Nutrition
Calories: 321kcal | Carbohydrates: 6g | Protein: 25g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 67mg | Sodium: 393mg | Potassium: 887mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1328IU | Vitamin C: 22mg | Calcium: 92mg | Iron: 1mg