Pan-Seared Trout with Olive Tapenade

1. 1 Trout steakspack 500 g ≈ $9.00 125 g
2. 2 Tomatoes≈ $4.67 per kg 30 g
3. 3 Hard cheesepack 200 g ≈ $2.64 12 g
4. 4 Lemon≈ $4.65 per kg 8 g
5. 5 Black olivespack 300 g ≈ $2.50 30 g
6. 6 Mayonnaise 13 g
7. 7 Olive oil 10 ml
8. 8 Dillpack 50 g ≈ $1.80 5 g
9. 9 Garlic≈ $10.00 per kg 5 g
10. 10 Salt 2 g
11. 11 Ground black pepper 1 g
12. 12 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Line a baking tray with foil, brush with olive oil, cut trout¹ into chunks, season with salt and pepper, and drizzle with lemon⁴ juice

2. Blend fresh herbs, olives, garlic⁹, and olive oil in a food processor until smooth

3. Spread the pesto-like mixture over the trout¹

4. Slice tomatoes² and grate cheese

5. Arrange tomato² slices on top of the olive base

6. Sprinkle with grated cheese, then drizzle with a light layer of mayonnaise

7. Bake for 30 minutes at 200°C (390°F) until golden and bubbly