Mediterranean Style Trout

Mediterranean Style Trout

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"A wonderful exotic dish fit for kings. It includes olives, capers, tomatoes and anchovies, this is a dish you should definitely try."
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45 m servings 572 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 572 kcal
  • 29%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 71g
  • 23%
  • Protein:
  • 33.7 g
  • 67%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 481 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place potatoes in a medium pot and fill with enough lightly salted water to cover. Bring to a boil, and cook until fork-tender, about 8 minutes. Drain, cover, and set aside.
  2. While the potatoes are cooking, heat the extra virgin olive oil in a large skillet on medium high. Rinse the trout fillets and pat dry. Season the trout with the dried Italian seasoning and salt and pepper. Gently place the trout in the heated oil and pan fry without moving the fillets for 10 minutes.
  3. Carefully turn the fillets. Arrange the bell pepper and onions on top of the trout and cook for 5 minutes. Then, place the anchovies, olives, tomatoes, capers, and parsley on top of the fillets. Pour in the white wine and simmer for an additional 5 minutes. Serve the trout and vegetables on a bed of steamed potatoes.


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I tried this recipe with steel head trout and found it good. I was expecting stronger mediterranean flavors, but will try it again.

Excellent! We had dinner guests who have traveled to many Mediteranian countries and said this dish was as good as any they had in Spain, Potugal or Italy. We used fresh caught Rainbow and Brow...

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