Ingredients

  • 1 ½ tbsp olive oil
  • 1 shallot, thinly sliced
  • 2 garlic cloves, crushed
  • 1 bay leaf
  • 400g can good-quality chopped tomatoes
  • 1 tsp sherry vinegar
  • 1 tbsp butter
  • 2 rainbow trout fillets, pin-boned, skin left on (if the fillets are large, cut in half lengthways or ask your fishmonger to do this for you)
  • handful mixed olives, stones removed
  • handful basil, shredded
  • good-quality extra-virgin olive oil, for drizzling

Ready In 30 Minutes

Servings: 2

Cooking Instructions

Step 1

  • In a frying pan, heat 1 tbsp of oil over a low-medium heat.
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Step 2

  • Add the shallot and a pinch of salt, then cook, stirring occasionally, for 8 mins until softened and the edges begin to brown. Stir in the garlic and cook for 1 min, then add the bay leaf, tomatoes, vinegar and seasoning. Stir well, bring to the boil, then reduce the heat and simmer gently for 15 mins.
  • INGREDIENTS:
  • Length: 24 minutes

Step 3

  • After the sauce has been simmering for 7 mins, heat the remaining oil with the butter in a non-stick frying pan over a medium-high heat. Season the fish well and place, skin-side down, in the pan. Cook for 4 mins try not to move the fish so the skin gets evenly coloured. Flip over and continue to cook for 2 mins or until the flesh begins to flake in large chunks.
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  • EQUIPMENT:
  • Length: 13 minutes

Step 4

  • Season the sauce to taste, then spoon some onto each plate and top with a fillet. Scatter over the olives and the basil, then drizzle over the extra virgin olive oil to serve.
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