Sea Trout With Anchovies And Tomatoes

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.
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4 servings

Preparation

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

20 minutes