Name: Trout with tomato sauce
Prep time: 5 min
Cook time: 5 min
Yield: 2
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 -

Ingredients for - Trout with tomato sauce

1. 1 ½ tbsp olive oil

2. 1 shallot , thinly sliced

3. 2 garlic cloves , crushed

4. 1 bay leaf

5. 400g can good-quality chopped tomatoes

6. 1 tsp sherry vinegar

7. 1 tbsp butter

8. 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)

9. handful mixed olives , stones removed

10. handful basil , shredded

11. good-quality extra-virgin olive oil , for drizzling

How to cook deliciously - Trout with tomato sauce

1 . Stage

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

2 . Stage

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.

3 . Stage

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.