Slow Cooked Ocean Trout with Tomato and Asparagus
Tomato and Asparagus:
- 500g Tomatoes seeded and chopped
- 1/3-1/2 cup extra-virgin olive oil
- sea salt, to taste
- Pinch fennel seeds, crushed, optional
- 2 bunches asparagus
- Handfull of basil leaves, shredded
- l-2 tbsp red or white wine vinegar
Fish:
- 4 ocean trout fillets (or salmon)
- Olive Oil
- Butter
Garnish:
- finely sliced red onion;
- small black olives,
- basil sprigs,
- lime wedges
1 Put tomatoes in bowl with olive oil, salt and fennel seeds. Mix, then set aside in a cool spot.
2 Remove obvious fish bones with cooking pliers or tweezers.
3 Wipe a little oil over base of ovenproof frying pan or sturdy oven tray. Add fillets, skin-side down. Put pan into cold oven then heat to 120�C. The fillets take about 25 minutes to cook.
4 Just before fish is ready, trim the woody bases from asparagus spears then peel lower part of the stalks if skin seems tough. Slice into 4cm lengths and add to a frying pan of lightly salted, simmering water. Cook for 2 minutes or until just tender but still green. Meanwhile, stir basil into tomatoes. Drain asparagus and return to pan. Add a few spoonfuls of tomato mixture and toss to mix.
5 Transfer fish to warm plates and gloss with butter. Scoop some asparagus mixture on top. Stir vinegar into remaining tomato mixture, then spoon over. Garnish with onion slivers, olives, basil