TOMATO “MARRY ME” TROUT

Ingredients

4 boneless trout fillets (approx. 150–180g each)
2 tbsp plain flour
½ tsp smoked paprika
¼ tsp turmeric
Salt and black pepper, to taste
1 tbsp olive oil

Sauce

1 shallot, finely diced
3 garlic cloves, minced
½ tsp chilli flakes (optional)
2 tbsp tomato paste
300g chopped tomatoes
200ml chicken stock
½ tsp smoked paprika
½ tsp turmeric
50g sun-dried tomatoes in oil, drained and finely chopped
1 tbsp honey or pinch of sugar
50g finely grated Parmesan
1 tbsp butter (plus extra to finish)
4 tbsp single cream
200g cherry tomatoes, halved
Fresh basil, micro herbs & chilli flakes to serve

Method

• Pat trout dry with kitchen paper. On a plate, mix flour, paprika, turmeric, salt and pepper. Lightly dust both sides of the trout, shaking off excess.
• Heat olive oil in a wide skillet over medium heat. Add trout skin-side down and cook for 3–4 minutes until golden. Flip, cook another minute, then transfer to a plate.
• In the same pan, add shallot and cook 2 minutes until softened. Stir in garlic, chilli flakes, and tomato paste; cook 1–2 minutes until darkened and fragrant.
• Pour in the chicken stock to deglaze the pan, scraping up any golden bits. Add chopped tomatoes, extra paprika and turmeric, sun-dried tomatoes, and honey. Simmer uncovered for 8–10 minutes until thickened and glowing orange.
• Stir in butter and Parmesan until melted, then add the cream. Simmer gently for 1–2 minutes more, just until silky— avoid boiling. Season to taste.
• Return trout to the pan, spooning sauce over the top. Simmer gently 2–3 minutes until the fish is just cooked through and coated.

Image: British Trout Association

Source