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
- Nutritional Information
Nutritional analysis per serving (4 servings)
359 calories; 23 grams fat; 5 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 31 grams protein; 155 milligrams cholesterol; 398 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
20 minutes
Dining and Cooking