Mediterranean Salmon Trout

Summary

Ingredients

• 750 g fish, (salmon trout)
• 5 clove (s) garlic
• 5 tomato (s), dried
• 1 lemon (s)
• 30 ml olive oil
• 10 olives, black
• 6 small tomato (s), aromatic
• 200 ml Prosecco or dry white wine
• salt
• possibly herbs

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Instructions

1. Peel 2 garlic cloves and crush them with a pinch of salt. Squeeze the lemon.
2. Make a marinade by mixing the crushed garlic, lemon juice, and 30 ml olive oil with salt. (Optional: replace half the lemon juice with 1 tablespoon of balsamic vinegar.)
3. Clean the salmon trout. If using herbs, fill the fish cavity with them for subtle flavor.
4. Rub the fish inside and out with salt and score the skin with shallow cuts about 2 cm apart.
5. Brush the fish generously inside and out with the marinade, reserving about 1 teaspoon. Refrigerate for 10 minutes.
6. Preheat the oven to 190°C (374°F) with top and bottom heat.
7. Heat a roasting pan over medium-high heat, add a little olive oil, and place the fish in it.
8. Transfer to the oven and cook for 20 minutes, brushing every 10 minutes with the reserved marinade. Do not turn the fish as it may fall apart.
9. While the fish cooks, halve the fresh tomatoes, dice the dried tomatoes, and cut the olives into rings.
10. After 20 minutes, add the tomato halves, diced dried tomatoes, olive rings, and the 3 remaining pressed garlic cloves to the pan. Pour in the prosecco or dry white wine.
11. Continue cooking for another 5–10 minutes.
12. Increase the oven temperature to the maximum setting and switch to grill function. Cook for about 5 minutes until the skin is crispy.
13. Serve garnished with lemon wedges.