Best Sea Trout With Anchovies And Tomatoes Recipes

FISH WITH TOMATOES, OLIVES AND CAPERS

Steps:

• In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
• Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.

TROUT WITH LEMON, CAPERS, ROSEMARY AND ANCHOVIES

Steps:

• Mix the olive oil, capers and rosemary.
• Put fish in an ovenproof dish.
• Pour the olive oil mixture over the fish.
• Thinly slice the lemons and arrange the slices so that they cover the fish completely.
• Drain the anchovies of oil, slice in half and drape over the lemon slices.
• Add splash of white wine and salt and pepper to taste.
• Bake in oven at 200c for 20 minutes, or until fish is cooked.
• I served this with rice flavoured with lemon juice and black pepper and a side dish of brocolli.

SEA TROUT WITH ANCHOVIES AND TOMATOES

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.