Trout with tomato sauce

• olive oil↗1 ½ tbsp tbsp
• shallot↗1

  thinly sliced

• garlic cloves↗2

  crushed

• bay leaf↗1
• chopped tomatoes400g can good-quality g

  good-quality canned

• sherry vinegar↗1 tsp tsp
• butter↗1 tbsp tbsp
• rainbow trout↗2

  fillets, pin-boned, skin left on (if the fillets are large, cut in half lengthways or ask your fishmonger to do this for…)

• mixed oliveshandful

  stones removed

• basil↗handful

  shredded

• extra-virgin olive oil↗good-quality

  for drizzling

Step-by-step instructions

1. 1

   In a frying pan, heat 1 tbsp of oil over a low-medium heat. Add the shallot and a pinch of salt, then cook, stirring occasionally, for 8 mins until softened and the edges begin to brown. Stir in the garlic and cook for 1 min, then add the bay leaf, tomatoes, vinegar and seasoning. Stir well, bring to the boil, then reduce the heat and simmer gently for 15 mins.

2. 2

   After the sauce has been simmering for 7 mins, heat the remaining oil with the butter in a non-stick frying pan over a medium-high heat. Season the fish well and place, skin-side down, in the pan. Cook for 4 mins – try not to move the fish so the skin gets evenly coloured. Flip over and continue to cook for 2 mins or until the flesh begins to flake in large chunks.

3. 3

   Season the sauce to taste, then spoon some onto each plate and top with a fillet. Scatter over the olives and the basil, then drizzle over the extra virgin olive oil to serve.