Sea Trout With Anchovies And Tomatoes
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 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
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
819 calories; 45 grams fat; 10 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 9 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 94 grams protein; 1299 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- 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.
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Cooking Notes
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Paul
This is a great easy meal. My steelhead was skinless but it worked. Cooked it for a total of five minutes. Picked the tomatoes off of the vine just before. Paired we with the @nytcooking Alison Roman broccolini and parmesan dish.
Terry Graedon
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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