Ingredients

  • 2 cloves garlic, peeled and very thinly sliced
  • 2 tablespoons chopped fresh tarragon leaves
  • 1 lemon, peeled and separated into segments
  • 2 cups assorted olives
  • 2 tablespoons chopped fresh chives
  • ¼ cup extra virgin olive oil
  • ¼ cup dry white wine
  • ¼ cup bottled clam juice
  • 4 7-ounce trout fillets (or gutted whole fish)
  • Coarse salt
  • Freshly ground black pepper
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      493 calories; 32 grams fat; 5 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 5 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 41 grams protein; 117 milligrams cholesterol; 705 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Preheat the oven to 325 degrees.
  2. Line a rimmed baking sheet with aluminum foil. Scatter the garlic, tarragon, lemon segments, olives and chives over the foil. Drizzle with the olive oil, wine and clam juice. Season the fish fillets on both sides with salt and pepper, and arrange in the pan without crowding. Cover with another sheet of aluminum foil and crimp the sheets of foil around the edges to seal, pressing gently on the top to release any excess air.
  3. Place the baking sheet in the oven and bake until the fish is very firm to the touch, about 20 minutes. Serve with olives, lemon segments and ample amounts of pan juices over and around the fish.

30 minutes

Dining and Cooking