Recipe: One-pan Mediterranean-style tomato and trout bake with asparagus

Ingredients

Olive oil, to fry
1 onion, peeled and diced
2 garlic cloves, peeled and minced
2 x 400g tins tomatoes, chopped
5ml (1 tsp) dried rosemary
2.5ml (½ tsp) dried parsley
150g asparagus spears
150g green beans
1 x 400g tin white beans
Salt and freshly ground black pepper, to taste
500g trout fillets
200g pitted green olives, drained and chopped
Green and purple basil leaves, to garnish

Method

1 In a large, deep frying pan with a lid, pour a generous glug olive oil and fry the diced onion over medium heat, about 10 minutes, until soft and translucent. Add the minced garlic and fry, 1 minute further. Add the tinned tomatoes and dried herbs, and simmer over medium-low heat, 20 minutes.

2 While the sauce is simmering, bring a large pot of water to a boil and blanch the asparagus and green beans, 3-4 minutes, until just tender. Drain and refresh the blanched vegetables in cold water and set aside until needed.

3 Add the white beans to the tomato sauce once it has been simmering for 20 minutes. Season to taste and bring to a simmer again, then place the trout fillets in the sauce and cover the pan with a lid. Allow the trout fillets to poach gently over medium-low heat, about 10 minutes or until cooked to your liking.

4 Serve the trout bake and the Mediterranean-style tomato sauce on a serving platter (or serve straight from the pan, family-style) and top with the blanched greens, chopped green olives and basil leaves.

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