Mediterranean-Style Trout

• Olive oil spray
• 1 cup Arborio rice
• 1/2 to 3/4 pound trout fillets
• 1 tablespoon drained capers
• 1 tablespoon chopped fresh parsley
• 2 to 5 garlic cloves, chopped
• 1 cup fresh or frozen pearl onions
• 1/4 cup sliced kalamata olives
• 1 cup fresh or frozen cut green beans
• Sea salt and freshly ground black pepper
• 2 or 3 plum tomatoes, roughly chopped
• 1/3 cup white wine

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Rinse the rice in a strainer under cold water until the water runs clear.
4. Tip the rice into the pot.
5. Add 1 cup of water and stir to make an even layer.
6. Set the trout in next, skin side down.
7. Sprinkle the capers, half the parsley, and all the garlic over the trout.
8. Scatter the onions and the olives on and around the trout.
9. Add the green beans and lightly season with salt and pepper.
10. Add the tomatoes, sprinkle with the rest of the parsley, and again lightly season with salt and pepper.
11. Pour the wine over all.
12. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
13. Serve immediately.
14. Calories: 620
15. Protein: 33g
16. Carbohydrates: 91g
17. Fat: 15g
18. Cholesterol: 66mg
19. Sodium: 538mg
20. Fiber: 7g

olive oil spray, arborio rice, trout, capers, parsley, garlic, onions, olives, green beans, salt, tomatoes, white wine

Taken from www.epicurious.com/recipes/food/views/mediterranean-style-trout-378772 (may not work)