We think this lovely recipe is perfect served at room temperature with some salad and hot new potatoes.
This recipe is from A Year in My Kitchen
2 fresh rainbow trout, each about 8 oz (225 g)
12 oz (350 g) tomatoes, skinned and chopped
1½ oz (40 g) pitted black olives
1 red pepper, deseeded and chopped quite small
1 rounded teaspoon black peppercorns
1 rounded teaspoon coriander seeds
½ level teaspoon fennel seeds
2 tablespoons olive oil
1 clove garlic, finely chopped
1 small onion, finely chopped
1 tablespoon wine vinegar
1 tablespoon lemon juice
8 fl oz (225 ml) dry white wine
1 spring onion, chopped
1 tablespoon chopped parsley
salt and freshly milled black pepper
Start by heating a large frying pan (large enough to take the trout side by side – 10 inch/25.5 cm should do it), then add the peppercorns, coriander seeds and fennel seeds and roast them for a minute or so.
After that crush them coarsely in a mortar and return them to the pan. Add the olive oil, garlic and onion, and cook these for 5 minutes or so before adding the tomatoes and peppers and olives.
Carry on cooking till the pepper has softened (about 10 minutes), then add the wine vinegar, lemon juice, white wine and a good seasoning of salt and pepper.
When it starts to bubble place the trout side by side in the pan, baste with the juices and set a timer to give them 10 minutes’ gentle simmering. After that, use a fish slice to turn each fish on to its other side – as gently as you can so as not to break the skin.
Give it all another 10 minutes’ cooking.
Now carefully remove the trout to a serving dish and turn the heat up so that the sauce can bubble and reduce till most of the liquid has evaporated (about 8 minutes).
Pour the sauce over the fish and leave it all to cool before covering with clingfilm and keeping in the fridge till needed (I would suggest you take it out a good hour before serving).
Mix the chopped spring onion and parsley and garnish the trout to serve.