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Trout with Fresh Tomato Herb Sauce (Microwave Oven)

by Johanna Burkhard

Trout with Fresh Tomato Herb Sauce (Microwave Oven)

Serves 4

Here’s a summery no-fuss cooking technique for trout or salmon or any of your favorite fish, including red snapper or tilapia. Serve with new baby potatoes and green beans.

 

Tip

Use extra virgin olive oil and vine-ripened tomatoes for maximum flavor.

  • 10-cup (2.5 L) shallow rectangular baking dish or 11-by 7-inch (2 L) baking dish

 

2   ripe tomatoes, seeded and diced                 

2 tbsp  chopped fresh basil or chives  25 mL

2 tbsp  chopped fresh parsley  25 mL

1 tbsp  balsamic vinegar  15 mL

2 tbsp  olive oil, divided  25 mL

Salt and freshly ground black pepper

4   trout fillets (each 5 oz/150 g)

1/4 cup  white wine or chicken stock  50 mL

 

1. In a bowl, combine tomatoes, basil, parsley, vinegar and 1 tbsp (15 mL) of the oil. Season with salt and pepper to taste. Set aside.

2. Place trout in baking dish. Season fillets with salt and pepper. Drizzle with remaining olive oil and wine.

3. Cover with plastic wrap and turn back one corner to vent. Microwave on Medium (50%) for 312 to 5 minutes or until fish is opaque. Let stand, covered, for 2 minutes. To serve, arrange fish on serving plates and top with a spoonful of the tomato sauce.

 

 

Get more microwave recipes in 125 Best Microwave Oven Recipes

Johanna Burkhard

9780778800927

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