SEA TROUT WITH ANCHOVIES AND TOMATOES

Sea Trout With Anchovies And Tomatoes image

Provided by Pierre Franey

Time 20m

Yield 4 servings

Number Of Ingredients 8

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Ingredients

4 sea trout fillets with skin left on, about 1 1/2 pounds total weight
Salt to taste if desired
Freshly ground black pepper to taste
5 red, ripe plum tomatoes, about 1 pound
4 tablespoons olive oil
1 tablespoon butter
8 flat anchovy fillets
2 tablespoons finely chopped fresh basil

Steps:

Sprinkle the fish with salt and pepper. Lightly score the skin of each fillet at half-inch intervals.
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 1/2-inch cubes. There should be about 3 cups.
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.
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 1/2 tablespoon of the cooking oil over each fillet.
Spoon equal portions of the tomatoes over each fillet. Sprinkle with chopped basil and serve.

Nutrition Facts : @context http, Calories 431, UnsaturatedFat 17 grams, Carbohydrate 5 grams, Fat 26 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 6 grams, Sodium 881 milligrams, Sugar 3 grams, TransFat 0 grams