Mediterranean Braided Lake Superior Trout and Whitefish
Two skinned whitefish fillets (boned)
Four skinned trout fillets (boned)
1/4 c red onion thinly sliced
1/4 c marinated artichoke hearts
1/4 c roasted red peppers
1/4 c sun-dried tomatoes
1 tbs capers
4 tbs pesto
1/4 c feta cheese
2 tbs extra virgin olive oil
1/4 c dry white wine
1/8 c water
Salt and pepper to taste
Lemon wedges optional
Slice whitefish fillets in half lengthwise so you have four pieces of whitefish. Slice trout fillets lengthwise in half leaving one inch at the tail end still whole. Lay the whitefish strip on top of trout and braid from right to left. Pour water on baking sheet then place fillets on sheet and pour wine over top of fillets. Salt and pepper to taste. Bake in pre-heated oven at 400°F for 23-25 minutes.
While fish is baking, add oil to a skillet on medium heat and once oil is at temperature add onions and tomatoes and cook until onions are translucent. Add peppers, artichokes, and capers and cook for additional 2-3 minutes.
Once fish is finished baking, pull out of oven and brush pesto onto fish and plate fillets. Then spread topping onto each fillet and sprinkle feta on top, serve with lemon if desired.