Trota Chef al Naturale in a Pachino tomato and Taggiasca Olive Mediterranean sauce

Ingredients

4 fillets Trota Chef al Naturale, 200 g Pachino tomatoes, 1 tbsp Taggiasca olives, 1 pinch oregano, a few fresh basil leaves, 1 pinch ground chilli pepper.

Method

Wash the tomatoes and slice them into segments. Cook them for a few seconds in a drizzle of extra-virgin oil in a non-stick pan, stirring occasionally, then add the Taggiasca olives and season with salt and pepper. Tear the basil leaves into pieces with your fingers, add the basil to the pan with the oregano and ground chilli pepper. Lastly, add the coarsely chopped Chef trout fillets and leave them to absorb the flavours of the sauce for a few minutes.
Serve the trout in its Mediterranean sauce on a soup plate. Season with some freshly-ground pepper and a drizzle of oil.

Recommended wine: Pinot Bianco

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