An Evening of Trout with Roasted Tomato and Almonds

by zesty on January 6, 2010 · 11 comments

Happy Wednesday to you!  I am not sure if you noticed or not but I didn’t post yesterday.  In the new year I am starting to focus on growing zesty to be a bigger and better blog.  In order to do so I have chosen to post 2-3 times a week and focus on high quality and value added information for you.  I have felt in the past 4-6 weeks that my posts have been sub par and I would like to change that.

With that being said and off my chest I would like to deliver a fantastic recipe that was part of the New Years celebration.  It was ridiculously good.  Please note that this recipe does not have to be limited to Trout.  This can be used on anything… chicken, eggplant, pork – you name it.  The flavor of this dish was over the moon.  The tomato compote was so delicious and really was a nice compliment to the fish.



  • 1 Fillet trout
  • 1 Pint cherry tomatoes
  • 1/2 Small onion minced
  • 4 Cloves garlic, minced
  • 2 Tbsp. olive oil
  • 1/2  Tsp. coarse salt
  • 2 Tbsp. sherry vinegar ( or red wine vinegar)
  • 1/2 Tsp. red pepper flakes
  • 1/4 Tsp. white sugar
  • 2 Tbsp. slivered almonds.
  • 1 Tbsp. minced basil
  • 1 Cup fresh breadcrumbs


  1. Preheat oven to 350 F.
  2. Heat a saucepan that can go into the oven pan over medium heat and add onions, stirring occasionally until tender soft, 7 minutes.
  3. Add garlic and tomatoes and cook a further 4 minutes.
  4. To the mixture add salt, vinegar, and sugar and place in oven for about 12 minutes.
  5. Toast the nuts in the interim and after the 12 minutes add to the dish.
  6. Still, raise the temperature to 425 F and cook around 8 minutes or until the mixture had dried considerably. Add basil and stir.The dish can be made ahead to here.
  7. trout3



  8. Place trout on pan, spoon the tomato mixture over, then add breadcrumbs and bake at 350 F until the fish flakes easily.
  9. trout3


  10. ENJOY!

Zesty Tip: What you may see happen is that the top of the fish will get too brown before the center of the fish is cooked.  If that happens cover the breadcrumb with foil and continue cooking until the center of the fish is done.

So there you have it…. a delicious recipe that is way easier than it sounds. 

Do you ever think a recipe is to complex so you just avoid it and either make something else that you are not happy with or order takeout? It does happen to me periodically but for the most part I am pretty open to try just about anything and be prepared to eat it regardless of how it turns out.

Some Cool Finds Over the Holidays

  • Sweet Pumpkin Fritters compliments of Kevin over at Closetcooking.  If you have yet to check out Kevin’s recipes as of yet I suggest you do so.  Admire the honey syrup for these fritters… insane!

I hope you have a great Wednesday and I will see you all on Friday.

Take care


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{ 10 comments… read them below or add one }

1 Marisa (Loser for Life)

Zesty posts could never be sub-par!

I love fish, but suprisingly, I have never tried trout! This looks delicious :)


2 Mardi@eatlivetravelwrite

I don’t think your posts have been sub par but I totally hear you on the cutting down on posts to improve quality. That was one of my blogging resolutions for 2010 too!

I do not have a copy of the PW cookbook but it’s definitely on my list.


3 stephchows

thanks for visiting! This recipe looks amazing if you ask me :) And I am a total complicated recipe avoider, if it takes too long, I don’t want anything to do with it… but that may have something to do with going to the gym after work so by the time I get home I want to eat ASAP! :)


4 Anne @ the doctor takes a wife

This looks delicious!! I can’t wait to try it.

Jealous about PW cookbook–it’s going to be mine this weekend :)


5 Biz

I imagine Trout to be very fishy, which I don’t like. Why is it the one fish I like is the most expensive??!! Chilean Sea Bass by me costs $19.99 a pound! :(

I saw PW’s book, but the price tag had me walk away – $34.99 at Borders!


6 ZestyCook

@Biz – It is actually not very fishy at all. Or at least this piece was not.



7 DailyChef

Great recipe! I’ve never made trout at home actually, but will have to change that. And, your posts are not subpar, but I hear you about posting just a few times a week to make sure you can do your posts justice. It’s hard to cook something amazing every night!


8 Meg

Looks delicious! Love the topping and your tip is very helpful.


9 Adi (

What a great picture! I can just imagine how flavourful that must be.

I hear you about the blog posting… I quit daily posts a long time ago because I just found it too time consuming. Your recipes never seem sub-par though!


10 Kristen

I came across your website and I think it is great.
For me, I am trying to get more involved in the kitchen but I often feel overwhelmed with recipes. I eventually want to sign up for a cooking class to work on my skills.
Your food looks amazing!


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