SEA TROUT WITH ANCHOVIES AND TOMATOES
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Sprinkle the fish with salt and pepper. Lightly score the skin of each fillet at half-inch intervals.
- Bring to a boil enough water to cover the tomatoes. Add the tomatoes, remove from heat and let stand about 9 seconds. Drain and peel the tomatoes, then cut them into 1/2-inch cubes. There should be about 3 cups.
- Heat 1 tablespoon of the oil and all of the butter in a saucepan, and add the tomatoes, salt and pepper. Cook about 10 minutes.
- Meanwhile, heat the remaining 3 tablespoons of oil in a skillet and add the fillets, skin side down. Cook over relatively high heat about 2 minutes on one side. Turn the fillets over and cook about 1 minute longer. Arrange the fillets skin side up on a warm serving platter. Garnish each fillet with two anchovy fillets, crossing one over the other. Spoon about 1/2 tablespoon of the cooking oil over each fillet.
- Spoon equal portions of the tomatoes over each fillet. Sprinkle with chopped basil and serve.
Nutrition Facts : @context http, Calories 431, UnsaturatedFat 17 grams, Carbohydrate 5 grams, Fat 26 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 6 grams, Sodium 881 milligrams, Sugar 3 grams, TransFat 0 grams
TROUT WITH LEMON, CAPERS, ROSEMARY AND ANCHOVIES
Delicious, quick, easy and healthy! This would work for a dinner party or for every day and needs minimal preparation time and looking after. The sharpness of the lemon seems to complement the saltiness of the capers and anchovies well.
Provided by wickedwaterwitch
Categories Trout
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix the olive oil, capers and rosemary.
- Put fish in an ovenproof dish.
- Pour the olive oil mixture over the fish.
- Thinly slice the lemons and arrange the slices so that they cover the fish completely.
- Drain the anchovies of oil, slice in half and drape over the lemon slices.
- Add splash of white wine and salt and pepper to taste.
- Bake in oven at 200c for 20 minutes, or until fish is cooked.
- I served this with rice flavoured with lemon juice and black pepper and a side dish of brocolli.
FILLET OF TROUT WITH TOMATO
Provided by Daniel Young
Categories Olive Onion Tomato Bake Quick & Easy Trout White Wine Fall Capers
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 425 degrees.
- 2. Place the trout fillets on an oiled baking dish and season with salt.
- 3. Combine the capers, green olives, pearl onions, tomatoes, chopped parsley, and chopped garlic and spoon the mixture over the trout fillets.
- 4. Pour the white wine over the fillets and vegetables, drizzle with olive oil, season with salt and pepper, and bake until the fillets are just cooked through, about 20 minutes.
TOMATOES AND HARICOTS VERTS WITH ANCHOVIES
This time anchovies are not optional. They're an integral ingredient here, and it's worth seeking out quality brands. We love the oil-packed ones from Ortiz, Agostino Recca, and Merro.
Provided by Ignacio Mattos
Categories Bon Appétit Side Summer Green Bean Tomato Anchovy Salad Quick and Healthy Quick & Easy Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 10
Steps:
- Cook haricots verts in a large pot of boiling salted water until bright green and tender, about 5 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Drain and pat dry.
- Toss haricots verts, both kinds of tomatoes, anchovies, celery leaves, and vinegar in a large bowl; season lightly with kosher salt.
- Transfer salad to a platter, drizzle with oil, and season with sea salt and pepper
TROUT WITH TOMATO SAUCE
Bear Grylls suggests fresh rainbow trout with a vibrant tomato and olive sauce for a simple supper that's rich in omega-3
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Fish Course, Main course, Supper
Time 30m
Number Of Ingredients 11
Steps:
- In a frying pan, heat 1 tbsp of oil over a low-medium heat. Add the shallot and a pinch of salt, then cook, stirring occasionally, for 8 mins until softened and the edges begin to brown. Stir in the garlic and cook for 1 min, then add the bay leaf, tomatoes, vinegar and seasoning. Stir well, bring to the boil, then reduce the heat and simmer gently for 15 mins.
- After the sauce has been simmering for 7 mins, heat the remaining oil with the butter in a non-stick frying pan over a medium-high heat. Season the fish well and place, skin-side down, in the pan. Cook for 4 mins - try not to move the fish so the skin gets evenly coloured. Flip over and continue to cook for 2 mins or until the flesh begins to flake in large chunks.
- Season the sauce to taste, then spoon some onto each plate and top with a fillet. Scatter over the olives and the basil, then drizzle over the extra virgin olive oil to serve.
Nutrition Facts : Calories 429 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.9 milligram of sodium
TOMATO AND ANCHOVY PASTA RECIPE BY TASTY
Here's what you need: unsalted butter, anchovies, panko breadcrumbs, freshly grated parmigiano-reggiano cheese, extra virgin olive oil, garlic, red pepper flakes, cherry tomato, kosher salt, white wine, spaghetti, lemon zest
Provided by Rie McClenny
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a large skillet over medium heat. Add 4 of the chopped anchovy filets and cook for 1 minute, until they begin to melt.
- Add the panko bread crumbs and cook for 3 minutes, stirring frequently, until golden brown. Transfer the bread crumbs to a medium bowl and let cool to room temperature. Once cooled, toss with the Parmigiano-Reggiano cheese.
- Heat ¼ cup (60 ml) of olive oil in a medium saucepan over medium-high heat. Once the oil begins to shimmer, add the remaining 6 anchovies and cook for 2 minutes, stirring frequently, until the anchovies begin to melt into the oil.
- Add the garlic and red pepper flakes and cook for 30 seconds, until fragrant.
- Add the tomatoes and stir to coat in the oil. Season with 1 teaspoon of salt and cook for 5 minutes, or until the tomatoes just begin to soften.
- Add the white wine and reduce the heat to low. Cook for 5 minutes, or until the sauce is reduced by half.
- Add cooked pasta and reserved cooking water to the pot with the tomatoes and stir to combine. Cook for 1 minute, until the pasta is well coated and saucy. Drizzle with the remaining tablespoon of olive oil and season with salt. Toss to coat.
- Serve the pasta topped with the anchovy bread crumbs and lemon zest
- Enjoy!
Nutrition Facts : Calories 755 calories, Carbohydrate 109 grams, Fat 22 grams, Fiber 6 grams, Protein 25 grams, Sugar 10 grams
TOMATOES STUFFED WITH EGGS AND ANCHOVIES
This is the only recipe among my posted that I have not personally tried, but we tomato lovers all know that a tomato is a tomato is a tomato. From The Kitchen Library.
Provided by JC in Texas
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Slice the top off of each tomato. Using a spoon, gently remove the pulp and seeds. Lightly salt the insides and then invert onto a plate for 30 minutes to drain.
- In a small bowel stir together the mustard and salt to taste until well mixed. Add the oil and stir vigorously until blended. Add the flat-leaf parsley, mint, basil, anchovies and eggs, mix well.
- Turn the tomatoes cut side up and place on a serving dish. Fill each tomato with one-fourth of the mixture. Place l lemon slice atop each tomato. Decorate each slice with 3 capers and a parsley leaf and serve.
Nutrition Facts : Calories 217.7, Fat 17.9, SaturatedFat 3.2, Cholesterol 142.9, Sodium 224.6, Carbohydrate 8.2, Fiber 2.5, Sugar 5.1, Protein 7.7
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