A beautiful Mediterranean inspired dish using Isle of Wight tomatoes from our friends at The Tomato Stall.
To buy your Isle of Wight tomatoes visit The Tomato Stall CLICK HERE
Preparation time: 5 minutes
Cooking time: 20 minutes
2 tbsp extra-virgin olive oil
2 anchovy fillets, drained
2 garlic cloves, thinly sliced
12 olives, halved
1 tbsp drained and chopped capers
¼ tsp chilli flakes
300g tomatoes, chopped into bite size pieces
Sea salt & black pepper
1 tbsp extra-virgin olive oil, for oiling pan and brushing fillets
2 Chalk Stream trout fillets (6 ounces each) Sea salt Freshly ground black pepper
Finely chopped fresh flat-leaf parsley, for serving
What to do:
To make the sauce, heat the oil and anchovies in a frying pan over a medium heat, stirring until the anchovies are sizzling and broken down, about 2 minutes. Add the garlic and cook until it begins sizzle. Stir in the olives, capers, and chilli flakes and cook for another 2 minutes. Stir in the chopped tomatoes and season with the salt and pepper. Turn off the heat and set the sauce aside.
Heat another frying pan. Brush the trout fillets on both sides with oil and season with the salt and pepper. Place the fish in the hot pan, skin side down, and cook until the skin is crispy, about 3 minutes. Flip the trout over and cook until the other side is nicely coloured, about 3 minutes more. Heat the tomato mixture through if necessary. Transfer each fillet to a plate and top with a spoonful of the sauce. Sprinkle with parsley and serve.