- 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
- Preheat the oven to 425 degrees.
- Place the trout fillets on an oiled baking dish and season with salt.
- Combine the capers, green olives, pearl onions, tomatoes, chopped parsley, and chopped garlic and spoon the mixture over the trout fillets.
- Pour the white wine over the fillets and vegetables, drizzle with olive oil, season with salt and pepper, and bake until the fillets are just cooked through, about 20 minutes.