Name: Fillet of Trout with Tomato
Yield: Makes 4 servings
Ingredients: 4 trout fillets, about 6 ounces each; Salt; 1 tablespoon capers; 2 tablespoons green olives, pitted; 8 to 10 pearl onions, chopped; 1 pound ripe plum tomatoes, chopped; 1 tablespoon chopped parsley; 1 clove garlic, chopped; 1 cup dry white wine; 3 tablespoons olive oil; Freshly ground black pepper

Truite à la Tomate

This trout recipe could be page 1 of [fishmonger Neige] Perez's Workbook for Cooking Fish 101. There are no fish bones to fillet, no tomatoes to peel, and no saucepans to clean. Cooked together in a single roasting pan, the capers, olives, onions, tomatoes, garlic, olive oil, white wine, and trout fillets conspire to create a wonderful, unmistakably Mediterranean ensemble sure to entice even Marseillais who were scaling and gutting fish — or so they say — before they could walk.

Recipe notes

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