Rainbow Trout, Zucchini,Mushrooms and Tomato with Olive Tapenade

 

This dish is an easy meal if you make the cornbread and the tapenade on the weekend, then you just have to cut up some veg and throw it in the oven.  The spices are tasty and gentle on your stomach. Cooked veg are good for people with IBS-D, especially zucchini and mushrooms. 

This recipe is Gluten free and Dairy Free. 

 

What you need

 

1 half                  Rainbow Trout
4 or 5 tbsp         Olive Tapenade (Recipe to follow)6                        White Button Mushroom, quartered
6-8                     Grape Tomatoes, halved
1                        Zucchini thinly sliced
                          Cooking Spray to coat bottom of pan
                          Salt and Pepper to taste
2 tsp                   Herb de Provence (Recipe to Follow)

 1 package         Bob's Red Mill Cornbread Mix
  http://www.bobsredmill.com/gluten-free-cornbread-mix.html


Olive Tapenade (adapted from Cuisinart Mini-Prep™ Plus Processor recipe book)

1 Can               Black Olives (pitted) in water
2 tbsp               Capers (brine drained)
1 tbsp               Dijon Mustard
1 tsp                 Anchovy Paste 
1 tbsp               Lemon Juice
1 tbsp               Olive Oil (or enough to blend)
2 tsp                 Herb de Provence

Put all ingredients in a food processor until it is blended.The tapenade can be stored in the fridge for about a week.


Herb de Provence 

I followed Food Network Chef Emeril Lagasse's recipe but used half the fennel seed and omitted the Savory (I didn't have any). Make up a big batch and try it other foods like potatoes and salmon. These herbs are great because they are mild and versatile and most importantly tummy friendly!
 Emeril Lagasse's Herb de Provence Recipe
       

Assemble

1. Pre-make the cornbread, tapenade and Herb de Provence.
2. Spray the bottom of a baking pan with cooking spray.
3.  Cut all veg up.
4. Spread veg out on baking pan, s&p, more H de P if desired.
5. Cut Trout so it will fit in your dish and cover all the veggies.
6. Spread the tapenade generously on the trout and put face down on the veg.
7. Put foil over the top and bake in the oven for 20-30 minutes at 400 degrees.
8. Fish is done when its pink and flaky with no redness in the centre.