Our ChalkStream rainbow trout stands up perfectly to a punchy puttanesca sauce filled with anchovies, olives and capers. Serve with some crusty bread for a simple, full-flavored meal.
3 tbsp extra-virgin olive oil, divided
2 anchovy fillets, drained
2 garlic cloves, thinly sliced
12 olives, halved
1 tablespoon drained and chopped capers
¼ teaspoon chilli flakes
1 1/2 cups chopped tomatoes
2 ChalkStream trout fillets (6 ounces each)
Freshly ground black pepper
Finely chopped fresh flat-leaf parsley, for serving
To make the sauce, heat 2 tablespoons of the oil and anchovies in a medium skillet over a medium heat, stirring until the anchovies are sizzling and broken down, about 2 minutes. Add the garlic and cook until it begins sizzle. Stir in the olives, capers, and chili flakes and cook for another 2 minutes. Stir in the chopped tomatoes and season with the salt and pepper. Turn off the heat and set the sauce aside.
Heat another skillet over medium-high heat. Brush the trout fillets on both sides with oil and season with the salt and pepper. Place the fish in the hot pan, skin side down, and cook until the skin is crispy, about 3 minutes. Flip the trout over and cook until the other side is nicely colored, about 3 minutes more. Heat the tomato mixture through if necessary. Transfer each filet to a plate and top with a spoonful of the sauce. Sprinkle with parsley and serve.