Sea Trout With Anchovies And Tomatoes
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 4sea trout fillets with skin left on, about 1½ pounds total weight
- Salt to taste if desired
- Freshly ground black pepper to taste
- 5red, ripe plum tomatoes, about 1 pound
- 4tablespoons olive oil
- 1tablespoon butter
- 8flat anchovy fillets
- 2tablespoons finely chopped fresh basil
Preparation
- Step 1
Sprinkle the fish with salt and pepper. Lightly score the skin of each fillet at half-inch intervals.
- Step 2
Bring to a boil enough water to cover the tomatoes. Add the tomatoes, remove from heat and let stand about 9 seconds. Drain and peel the tomatoes, then cut them into ½-inch cubes. There should be about 3 cups.
- Step 3
Heat 1 tablespoon of the oil and all of the butter in a saucepan, and add the tomatoes, salt and pepper. Cook about 10 minutes.
- Step 4
Meanwhile, heat the remaining 3 tablespoons of oil in a skillet and add the fillets, skin side down. Cook over relatively high heat about 2 minutes on one side. Turn the fillets over and cook about 1 minute longer. Arrange the fillets skin side up on a warm serving platter. Garnish each fillet with two anchovy fillets, crossing one over the other. Spoon about ½ tablespoon of the cooking oil over each fillet.
- Step 5
Spoon equal portions of the tomatoes over each fillet. Sprinkle with chopped basil and serve.
Private Notes
Cooking Notes
This was an easy, tasty midday meal. No fresh basil at this season, so substituted the fresh parsley I do have. I'm sure the taste is different, but it's good.
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