Sea Trout With Anchovies And Tomatoes

1. 1

   Sprinkle the fish with salt and pepper.

2. 2

   Lightly score the skin of each fillet at half-inch intervals.

3. 3

   Bring to a boil enough water to cover the tomatoes.

4. 4

   Add the tomatoes, remove from heat and let stand about 9 seconds.

5. 5

   Drain and peel the tomatoes, then cut them into 1/2-inch cubes.

6. 6

   There should be about 3 cups.

7. 7

   Heat 1 tablespoon of the oil and all of the butter in a saucepan, and add the tomatoes, salt and pepper.

8. 8

   Cook about 10 minutes.

9. 9

   Meanwhile, heat the remaining 3 tablespoons of oil in a skillet and add the fillets, skin side down.

10. 10

    Cook over relatively high heat about 2 minutes on one side.

11. 11

    Turn the fillets over and cook about 1 minute longer.

12. 12

    Arrange the fillets skin side up on a warm serving platter.

13. 13

    Garnish each fillet with two anchovy fillets, crossing one over the other.

14. 14

    Spoon about 1/2 tablespoon of the cooking oil over each fillet.

15. 15

    Spoon equal portions of the tomatoes over each fillet.

16. 16

    Sprinkle with chopped basil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.