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🍽️ Trout fillets with herb crust on tomato base

452 kcal · 30 min · 4 servings

Ingredients

• 4 tomatoes
• 2 garlic cloves
• 2 anchovy fillets
• 1 sprig rosemary
• 8 trout fillets
• salt
• 6 tbsp olive oil
• 1 tsp capers
• 2 bay leaves
• pepper (from the mill)
• 2 tbsp parsley
• 1 tsp mustard
• 4 tbsp breadcrumbs
• 2 tbsp butter

Instructions

1. 1. Pour boiling water over the tomatoes.
2. 2. Shock the tomatoes immediately in cold water.
3. 3. Remove the skin from the tomatoes.
4. 4. Dice the flesh into small cubes.
5. 5. Cut out the hard stem base from the tomato flesh.
6. 6. Peel the garlic clove.
7. 7. Press the garlic.
8. 8. Cut the anchovy fillets into thin strips.
9. 9. Rinse the rosemary under running water.
10. 10. Shake the rosemary dry.
11. 11. Lightly salt the fish fillets on both sides.
12. 12. Heat the oil in a casserole dish.
13. 13. Briefly sauté the tomatoes together with the garlic, anchovies, rosemary, capers, and bay leaves.
14. 14. Season the mixture with salt and pepper.
15. 15. Place the trout fillets skin-side up side by side on the tomato ragout.
16. 16. Mix the parsley, mustard, breadcrumbs, and butter into a crust.
17. 17. Season the crust with salt and pepper.
18. 18. Distribute the crust evenly over the fillets.
19. 19. Place the dish in the preheated oven on the middle rack at 180 degrees for 20 minutes.
20. 20. Place the tomato ragout on pre-warmed plates.
21. 21. Arrange the trout fillets on top to serve.

Nutrition per serving

• kcal: 452
• Protein: 42 g · Fett/Fat: 27 g · Carbs: 11 g