Foccaccia rolls
Team these rustic bread rolls with a selection of antipasti or your favourite Italian fare
Trout with tomato sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 ½ tbsp olive oil
- 1 shallotthinly sliced
- 2 garlic clovescrushed
- 1 bay leaf
- 400g can good-quality chopped tomatoes
- 1 tsp sherry vinegar
- 1 tbsp butter
- 2 rainbow troutfillets, 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 olivesstones removed
- handful basilshredded
- good-quality extra-virgin olive oilfor drizzling
Nutrition: per serving
- kcal429
- fat25g
- saturates8g
- carbs9g
- sugars8g
- fibre2g
- protein40g
- salt0.9g
Method
step 1
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.
step 2
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.
step 3
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.
