Trout with Olive Paste

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 ≈ $2.70 12 g
4. 4 Lemon≈ $4.70 per kg 8 g
5. 5 Black olivespack 300 g ≈ $2.50 30 g
6. 6 Mayonnaise 13 g
7. 7 Olive oil 15 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

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

Method

1. Preheat oven to 400°F (200°C). Line a baking dish with foil and brush with olive oil.

2. Cut trout¹ into chunks, arrange in the dish, season with salt and pepper, and drizzle with lemon⁴ juice.

3. Blend fresh dill⁸, pitted Kalamata olives, garlic⁹, and olive oil into a smooth paste.

4. Spread the olive paste evenly over the trout¹.

5. Slice tomatoes² and scatter over the paste. Grate Parmesan or mozzarella on top.

6. Sprinkle with cheese and pipe a thin mayonnaise lattice over the top.

7. Bake 25–30 minutes at 400°F (200°C) until golden and flaky.