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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 marinated anchovy fillets
• 1 sprig rosemary
• 8 kitchen-ready trout fillets
• salt
• 6 tbsp olive oil
• 1 tsp capers
• 2 bay leaves
• pepper (from the mill)
• 2 tbsp chopped parsley
• 1 tsp mustard
• 4 tbsp breadcrumbs
• 2 tbsp soft butter

Instructions

1. 1. Pour boiling water over the tomatoes.
2. 2. Shock the tomatoes immediately in cold water.
3. 3. Peel the skin off the tomatoes.
4. 4. Dice the flesh into small cubes.
5. 5. Remove the hard stem base from the tomato cubes.
6. 6. Peel the garlic clove.
7. 7. Press the garlic through a press.
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.
14. 14. Add the garlic to the tomatoes.
15. 15. Add the anchovy strips.
16. 16. Add the rosemary.
17. 17. Add the capers.
18. 18. Add the bay leaves.
19. 19. Season the mixture with salt.
20. 20. Season the mixture with pepper.
21. 21. Place the trout fillets skin-side up on the tomato ragout.
22. 22. Place the fillets side by side in the casserole dish.
23. 23. Mix the parsley with the mustard.
24. 24. Add the breadcrumbs to the mixture.
25. 25. Add the butter to the mixture.
26. 26. Mix everything into a crust.
27. 27. Season the crust with salt.
28. 28. Season the crust with pepper.
29. 29. Distribute the crust evenly over the fillets.
30. 30. Put the dish in the preheated oven.
31. 31. Bake the dish for 20 minutes.
32. 32. Place the dish on the middle rack.
33. 33. Bake at 180 degrees.
34. 34. Place the tomato ragout on pre-warmed plates.
35. 35. Arrange the trout fillets on the ragout.

Nutrition per serving

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