Eat in the light, clean, Mediterranean tradition for meals that are low in fat but high in flavor. Vary this recipe by using other vegetables such as eggplant, broccoli, Brussels sprouts, and mushrooms or by replacing the fish with chicken, strip steak, or even seitan (a wheat product found near the tofu in the refrigerated section of the health food store). This recipe has an elegance that will impress your guests. I like to use an oval Dutch oven with fish fillets simply because they tend to fit better. However, to make a long fillet fit into a round pot, simply cut the fillet into two or three pieces and lay them side by side. You can easily skip the wine in this recipe and still have a great-tasting meal, but if you do use wine, try a Chardonnay or Sauvignon Blanc that you would happily drink rather than a “cooking wine.”
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot. Add 1 cup of water and stir to make an even layer. Set the trout in next, skin side down. Sprinkle the capers, half the parsley, and all the garlic over the trout.
Step 4
Scatter the onions and the olives on and around the trout. Add the green beans and lightly season with salt and pepper.
Step 5
Add the tomatoes, sprinkle with the rest of the parsley, and again lightly season with salt and pepper. Pour the wine over all.
Step 6
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 7
Calories: 620
Step 8
Protein: 33g
Step 9
Carbohydrates: 91g
Step 10
Fat: 15g
Step 11
Cholesterol: 66mg
Step 12
Sodium: 538mg
Step 13
Fiber: 7g
