Recipe Braised coral trout with tomatoes, mint and green olives : Hearty Dishes and Tasty

Recipe Braised coral trout with tomatoes, mint and green olives : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Braised coral trout with tomatoes, mint and green olives has been designed to be as simple and easy as possible to put into practice. With 0:10 prep, 4 serving, Capable cooks level.

This beautiful coral trout meal with truss tomatoes is ideal for warmer summer weather.

Ingredients:

  • 500g truss cherry tomatoes
  • 1/3 cup (80ml) extra virgin olive oil
  • 4 anchovy fillets
  • 6 cloves garlic, thinly sliced widthways
  • 1 egg tomato, seeded, chopped
  • 1 cup (170g) Sicilian green olives, halved, pitted, sliced
  • 12 sprigs thyme
  • 3/4 cup (180ml) dry white wine
  • 4 x 150g pieces coral trout, skin on (see Notes)
  • 1/4 cup small mint leaves

Method

  • Step 1
    Preheat oven to 190°C. Snip 12 tomatoes from vine, discard calyces and set aside. Cut remaining truss tomatoes into 4 sprays.
  • Step 2
    Heat oil in a deep, heavy-based frying pan over medium heat. Add anchovies and cook, stirring with a wooden spoon, for 30 seconds or until dissolved. Add garlic and cook for 1 minute. Add reserved cherry tomatoes, 1 at a time, squashing to release juices.
  • Step 3
    Add chopped egg tomato, olives and thyme and cook, stirring, for 3 minutes. Add wine and bring to the boil.
  • Step 4
    Season fish to taste then place, skin-side down, in pan. Place truss tomato sprays on top and return mixture to the boil. Cover with a tight-fitting lid and transfer to the oven. Cook for 15-20 minutes or until fish is just cooked through and tomatoes are tender. Stir in mint leaves. Serve.

Braised coral trout with tomatoes, mint and green olives

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