Total Time:

30 minutes

Serves:

Ingredients

1 tbsp plus 1½ tsp. Gustare Vita olive oil, divided
1 tbsp Hy-Vee unsalted butter, melted
3 clove(s) garlic, thinly sliced
1 ½ tsp fresh oregano, finely chopped
1 ½ tsp fresh thyme, finely chopped
¼ tsp Hy-Vee black pepper, coarsely ground
⅛ tsp Kosher salt
1 (8-to-10-oz.) Fish Market fresh rainbow trout fillet, skin on, about ¾-inch thick
½ cup cherry tomatoes, halved
1 tbsp Gustare Vita capers, drained
½ cup fresh Bing cherries, pitted and quartered
2 tbsp Italian parsley, finely chopped; plus additional for garnish
1 tbsp Hy-Vee sliced jumbo queen olives, chopped

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Preparation

Preheat oven to 425°. Add 1 tablespoon olive oil in large cast-iron skillet; heat in oven for 10 minutes.

Stir together butter, garlic, oregano, thyme, pepper, and slat in small bowl; set aside.

Remove skillet from oven. Place fish, skin side down, in skillet; drizzle butter mixture over fish. Add tomatoes and capers. Bake 10 to 12 minutes or until fish reaches 145°.

For salsa, stir together cherries, 2 tablespoons parsley, olives, and remaining 1½ teaspoons olive oil in small bowl. Serve salsa over fish. Garnish with additional parsley, if desired.

Nutrition Facts

Serves: 2

Amount Per Serving
Calories:		320
% Daily Value*
Total Fat: 21g		27%
	Saturated Fat: 6g
	Trans Fat: 0g
Cholesterol: 80mg		27%
Sodium: 490mg		21%
Total Carbohydrate: 10g		4%
	Dietary Fiber: 2g	7%
	Sugars: 6g	12%
Protein: 24g		48%