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Trout Provencal

Freshest Fish combined with Provencal Sauce

30 mins Total time
Trout Provencal 10
Trout Provencal 10
Trout Provencal 10
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Ingredients (4 Servings)

  • 2 Teaspoons Olive Oil
  • 1 Teaspoon Garlic minced
  • 1 Tablespoon Shallots minced
  • Cups White Wine Dry
  • 2 Cups Tomatoes Cut in half if cherry or grape, or diced if large (can substitue with canned, peeled and diced)
  • 1⁄2 Cup Kalamata Olives can use a mix of olives
  • 1 Tablespoon Capers rinsed and drained
  • 1 Tablespoon Lemon Juice
  • Sea Salt to taste
  • White Pepper to taste, can substitue with black
  • 1 Teaspoon Thyme minced
  • 8 Trout Fillets, 2 Oz each, skin on

Preparation

  • To Make the Provencal Sauce:
  • Heat 1 teaspoon of olive oil in sauce pan over medium heat. Sauté shallots until translucent, about 1-2 minutes, then add garlic and sauté until fragrant. Add wine and cook until evaporated. Finish with diced tomatoes, olives, capers and lemon juice. Season with salt and pepper to taste. Cook until liquid is evaporated and tomatoes are softened (about 3-4 minutes).
  • To Cook the Fish:
  • Heat one teaspoon of olive oil over medium high heat. Season fish fillets with salt and white pepper. Sauté fish, skin side down for 2-3 minutes, then flip and repeat until fish is slightly firm to the touch.
  • To Serve: Serve each hot filet with ¼ cup of sauce atop.
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Comments

Trout Provencal

Recipe by:

Ryan Hutmacher is the owner and executive chef at Chicago-based Centered Chef, a niche culinary company. Hutmacher is heavily involved in Fit City Chicago, a campaign that encourages local restaurants to offer “fresh, innovative and tasty” menu options.

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