Trout Provençale Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   In a large pot, cover the fingerling potatoes with water and add a pinch of salt. Bring to a boil and cook for about 15 minutes or until tender. Drain and set aside.

2. 2

   Poach the Trout

   In a large skillet, heat 1/2 cup of olive oil over medium heat. Add the garlic cloves and cook until fragrant. Add the trout fillets, skin side down, and cook for about 5-7 minutes on each side or until cooked through. Season with salt and pepper. Remove from heat and keep warm.

3. 3

   Braised Swiss Chard

   In another skillet, heat the remaining olive oil over medium heat. Add the chopped Swiss chard and sauté until wilted. Squeeze the lemon juice over the chard and season with salt and pepper.

4. 4

   Make the Tapenade

   In a food processor, combine the black olives, capers, and parsley. Pulse until finely chopped but still slightly chunky. Adjust seasoning with salt and pepper.

5. 5

   Plate the Dish

   On a serving plate, arrange the poached trout, spoon the braised Swiss chard next to it, and add a side of olive oil poached fingerling potatoes. Top with a generous spoonful of tapenade.