Braised coral trout with tomatoes, mint and green olives

This beautiful coral trout meal with truss tomatoes is ideal for warmer summer weather.

Recipe «Braised coral trout with tomatoes, mint and green olives» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 500g truss cherry tomatoes, 1/3 cup extra virgin olive oil, 4 anchovy fillets, 6 cloves garlic, thinly sliced widthways, 1 egg tomato, seeded, chopped , 1 cup Sicilian green olives, halved, pitted, sliced, 12 sprigs thyme, 3/4 cup dry white wine , 4 x 150g pieces coral trout, skin on, 1/4 cup small mint leaves.

Ingredients:

• 500g truss cherry tomatoes 
• 1/3 cup extra virgin olive oil 
• 4 anchovy fillets 
• 6 cloves garlic, thinly sliced widthways 
• 1 egg tomato, seeded, chopped 
• 1 cup Sicilian green olives, halved, pitted, sliced 
• 12 sprigs thyme 
• 3/4 cup dry white wine 
• 4 x 150g pieces coral trout, skin on 
• 1/4 cup small mint leaves 

Instructions

1. Preheat oven to 190°C. Snip 12 tomatoes from vine, discard calyces and set aside. Cut remaining truss tomatoes into 4 sprays.
2. 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.
3. Add chopped egg tomato, olives and thyme and cook, stirring, for 3 minutes. Add wine and bring to the boil.
4. 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.