This is fresh and light, perfect for a sunny spring day.
I’ve used trout here but I often use salmon fillets and actually, I don’t see any reason for not using other types of fish either – sea bass and cod would be good variations.
RECIPE - serves 2 people but quantities can easily be doubled
2 fillets trout (or other fish, see note above)
About 9 cherry tomatoes
Handful fresh basil leaves
Extra virgin olive oil
Cut the courgettes into quarters lengthways and then into about 2cm pieces. Heat a tablespoon of olive oil in a pan and add the sliced courgettes. Cook over a medium heat for 5 mins until they begin to brown, then add the tomatoes, salt and pepper. Stir and cook for a further 5 mins. Remove from the heat, add the basil leaves, roughly torn, and a drizzle of extra virgin olive oil. Cover with a lid and leave to rest while you cook the fish.
Heat a small amount of oil in a frying pan and add the fish fillets, skin-side down. Cook over a moderately high heat for 4 mins so that the skin becomes crispy. I then put a lid on, turn the heat down and cook for another few minutes until done. I do this because I am not very adept at flipping the fish over in the frying pan and it usually breaks but you can obviously turn it over to cook it on the other side if you prefer.
When the fish is cooked to your liking, carefully remove to a plate and spoon the courgette and tomatoes over the top. Finish with a drizzle of extra virgin olive oil and a few more basil leaves. This is good served simply with some boiled new potatoes, lightly crushed with olive oil and sea salt.