Sea Trout With Anchovies And Tomatoes Recipes

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.

MEDITERRANEAN STYLE TROUT

Steps:

• Place potatoes in a medium pot and fill with enough lightly salted water to cover. Bring to a boil, and cook until fork-tender, about 8 minutes. Drain, cover, and set aside.
• While the potatoes are cooking, heat the extra virgin olive oil in a large skillet on medium high. Rinse the trout fillets and pat dry. Season the trout with the dried Italian seasoning and salt and pepper. Gently place the trout in the heated oil and pan fry without moving the fillets for 10 minutes.
• Carefully turn the fillets. Arrange the bell pepper and onions on top of the trout and cook for 5 minutes. Then, place the anchovies, olives, tomatoes, capers, and parsley on top of the fillets. Pour in the white wine and simmer for an additional 5 minutes. Serve the trout and vegetables on a bed of steamed potatoes.

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.