This beautiful coral trout meal with truss tomatoes is ideal for warmer summer weather.
- Preheat oven to 190°C. Snip 12 tomatoes from vine, discard calyces and set aside. Cut remaining truss tomatoes into 4 sprays.
- 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.
- Add chopped egg tomato, olives and thyme and cook, stirring, for 3 minutes. Add wine and bring to the boil.
- 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.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set