Tomato “Marry Me” Trout

Serves: 4 Prep Time: 15 minutes Cook Time: 20 minutes

Ingredients:

• 4 boneless British trout fillets (approx. 150–180g each)
• 2 tbsp plain flour
• ½ tsp smoked paprika
• ¼ tsp turmeric
• Salt and black pepper, to taste
• 1 tbsp olive oil

Sauce:

• 1 shallot, finely diced
• 3 garlic cloves, minced
• ½ tsp chilli flakes (optional)
• 2 tbsp tomato paste
• 300g chopped tomatoes
• 200ml chicken stock
• ½ tsp smoked paprika
• ½ tsp turmeric
• 50g sun-dried tomatoes in oil, drained and finely chopped
• 1 tbsp honey or pinch of sugar
• 50g finely grated Parmesan
• 1 tbsp butter (plus extra to finish)
• 4 tbsp single cream
• 200g cherry tomatoes, halved
• Fresh basil, micro herbs & chilli flakes to serve

Method:

• Pat trout dry with kitchen paper. On a plate, mix flour, paprika, turmeric, salt and pepper. Lightly dust both sides of the trout, shaking off excess.
• Heat olive oil in a wide skillet over medium heat. Add trout skin-side down and cook for 3–4 minutes until golden. Flip, cook another minute, then transfer to a plate.
• In the same pan, add shallot and cook 2 minutes until softened. Stir in garlic, chilli flakes, and tomato paste; cook 1–2 minutes until darkened and fragrant.
• Pour in the chicken stock to deglaze the pan, scraping up any golden bits. Add chopped tomatoes, extra paprika and turmeric, sun-dried tomatoes, and honey. Simmer uncovered for 8–10 minutes until thickened and glowing orange.
• Stir in butter and Parmesan until melted, then add the cream. Simmer gently for 1–2 minutes more, just until silky— avoid boiling. Season to taste.
• Return trout to the pan, spooning sauce over the top. Simmer gently 2–3 minutes until the fish is just cooked through and coated.
• Scatter with halved cherry tomatoes, fresh basil, micro herbs or chilli flakes and serve.