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 pi ed green olives, drained and chopped Green and purple basil leaves, to garnish

HOW TO DO IT

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 so 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 pla er (or serve straight from the pan, family-style) and top with the blanched greens, chopped green olives and basil leaves.