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Rainbow Trout with nut brown butter, sage, cherry tomatoes, chilli & olives

Recipe by Peter Evans from FISH

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Whole fish is what I look forward to eating more than anything else and throughout my travels around the globe it is the first thing I hunt out. Each country has their own way of cooking whole fish and they all treat it with the utmost respect. When cooking whole fish you retain moisture and flavour which are the two most important factors when cooking seafood.

Serves 1

Ingredients

1 whole rainbow trout
flour for dusting fish
1 tablespoon olive oil
1 tablespoon butter
1 garlic clove finely sliced
1 deseeded chilli thinly sliced
8 sage leaves
5 capers berries
8 cherry tomatoes cut in half
1 kipfler potato boiled and sliced thick
8 olives
Zest of 1 lemon
Sea salt
Cracked pepper
½ lemon

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Method

Heat a large frying pan and warm your olive oil to hot.
Add your dusted fish when the oil is hot and cook on the skin side until golden and crisp.
Turn over and add the butter and let turn a nut brown colour.
Add in the lemon juice, garlic, chilli and sage and cook for a minute and then add in the potatoes, tomatoes, caper berries, lemon (flesh side down) and olives and cook for a further minute until the fish is cooked.

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What do you think?

Patricia117 5 months ago

cooked this last night. it was delicious. thank you. am trying a similar recipe for my fresh jewfish cutlets. will let you konw how it goes.

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