Mediterranean salmon trout

Ingredients for 3 servings:

• 750 g fish (salmon trout)
• 5 garlic cloves
• 5 tomatoes, dried
• 1 lemon(s)
• 30 ml olive oil
• 10 olives, black
• 6 small tomatoes, aromatic
• 200 ml Prosecco or dry white wine
• Salt
• possibly herbs

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

prepared in the oven

Peel the garlic. Mash two of the cloves with a pinch of salt. Squeeze the lemon. Mix the garlic paste, lemon juice, and olive oil with a pinch of salt (if you like, you can replace half the lemon with 1 tablespoon of balsamic vinegar). Clean the salmon trout, season well with salt, and season the inside as well. Make light incisions about 2 cm apart in the fish. Brush the fish liberally with the olive oil mixture (also on the inside). Leave about 1 teaspoon left over. Let the trout marinate for about 10 minutes. Preheat the oven to 190°C (top and bottom heat). Heat a roasting pan, add a little olive oil, and place the fish on top. Place in the oven and cook for about 20 minutes. Brush with the remaining oil every 10 minutes. (Do not turn the trout, as the fish may fall apart.) Meanwhile, halve the tomatoes, dice the sun-dried tomatoes, and slice the olives into rings. After 20 minutes, add the Prosecco and the 3 crushed garlic cloves. Cook for another 5-10 minutes. Then, set the oven to the highest setting and grill for about 5 minutes to crisp the skin. Serve garnished with lemon slices. Tip: A bunch of lemon balm, parsley, bay leaves, and garlic cloves stuffed inside the fish adds a delicate, yet not overpowering, flavor.