One day not too long ago, I got a phone call out of the blue from a woman who reads my column in the newspaper about Saskatchewan food. Her name was Genevieve. She said she had a gift for me. It was two big bottles of her marinated vinegar – one with garden herbs and the other with saskatoon berries – and a jar of pesto. What a treat! She told me to wait awhile before opening the vinegar. So, my first taste was last night. Here’s what I did with it:
STEELHEAD TROUT ROASTED WITH CHERRY TOMATOES
Steelhead is a type of trout raised at the Wild West Steelhead fish farm on Lake Diefenbaker near Lucky Lake, Saskatchewan. I purchased some trout while on a visit to the farm. It had been caught, cleaned and packaged within the hour. And cooked just a few hours after that! Any other fish fillets would work just as well in this recipe.
Heat the oven to 425. Take two handfuls of cherry tomatoes and cut them in half. (Red and yellow tomatoes would make a pretty mix.) Toss them with some shredded basil, a pinch or two of kosher salt and a good dousing of herb vinegar. Marinate for an hour.
Rub the bottom of a roasting pan with olive oil. Place two fillets of trout in the oil, skin side down. Season with salt and white pepper. Arrange the cherry tomatoes on top of the fillets. Drizzle with a bit more olive oil. Roast in the oven uncovered for about 15 minutes, until the fish is flaky.
Top the fish with some grated white cheese – parmesan, mozzarella or gruyere for example. Turn the oven to broil and bake until the cheese is melted. I served the fish with boiled fingerling potatoes and just-picked corn on the cob.