adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Braised coral trout with tomatoes, mint and green olives
0 Likes
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Succulent coral trout served with ripe truss tomatoes, perfect for summer.
Ingredients:
  • 500g truss cherry tomatoes
  • 80ml olive oil
  • 4 anchovy fillets
  • 6 cloves garlic, thinly sliced widthways
  • 1 egg tomato, seeded, chopped
  • 170g olive
  • 12 sprigs thyme
  • 180ml white wine
  • 4 x 150g pieces coral trout, skin on (see Notes)
  • 62.50 ml small mint leaves
Instructions:
  • Preheat the oven to 190°C. Snip 12 vine tomatoes, remove the calyces, and set aside. Cut the remaining truss tomatoes into 4 sprays.
  • Heat oil in a deep, heavy-based frying pan until shimmering. Toss in anchovies and stir until dissolved, about 30 seconds. Stir in garlic and cook for 1 minute. Add cherry tomatoes one by one, gently pressing to release their juices.
  • Sauté chopped egg, tomato, olives, and thyme for 3 minutes. Pour in wine and bring to a boil.
  • Season the fish generously. Place the fish, skin-side down, in a pan and top with truss tomato sprays. Bring to a boil, cover tightly, and transfer to the oven. Bake for 15-20 minutes until the fish is cooked through and the tomatoes are tender. Stir in fresh mint leaves and serve.

Similar Recipes