Tomato Trout

The combination of rich rainbow trout and a baked tomato makes for a terrific summer lunch or a delicious appetizer for a grand dinner party. Atlantic and Pacific salmon also shine with this easy-to-prepare recipe.

• Serves: 4
• Course: Appetizer
• Wine: All whites, Pinot Grigio, Sauvignon Blanc

Ingredients

• 4 large tomatoes
• Salt and fresh ground black pepper, to taste
• 1 to 1¼ lb boneless, skinless rainbow trout fillets, coarsely chopped
• 1 garlic clove, finely diced
• 2 shallots, finely diced
• ¾ cup fresh breadcrumbs
• 1 tbsp fresh dill, chopped
• 3 tbsp olive oil

Preparation

1. Preheat oven to 400°F. Remove tops from tomatoes, scoop out seeds and pulp, then turn upside down to drain. Dry tomatoes with paper towel and season with salt and pepper.
2. In a bowl, mix trout pieces with garlic, shallots, ½ cup breadcrumbs, dill and 2 tablespoons oil. Fill tomato cups with mixture, creating small mounds. Sprinkle 1 tablespoon of breadcrumbs on top of each stuffed tomato and drizzle with remaining oil.
3. Bake in oven for 35 minutes or until trout is lightly browned on top. Serve with crusty French bread and a small green salad.