Ingredients

• 1 Trout fillet
• ¼ tin chopped tomatoes
• A small handful basil leaves torn
• 1 finely dice shallot
• Handful pine nuts if desired

Method/Instructions

1. Skin and pin-bone the trout fillet and place in a shallow, greased dish.
2. Place the finely diced shallot with a little butter in a small pan and cook until soft. This can be done in the microwave if required by placing the shallot and butter in a microwaveable dish and cooking on high for approx 2 minutes.
3. Add the  chopped tinned tomatoes and torn basil to the cooked shallot, mix and season to taste.
4. Spread the mixture over the trout fillet, scatter with a few pine nuts and oven-bake at 200°C/Gas Mark 6 for about 10-15 minutes until cooked through.

Suggestion - Serve with new potatoes and seasonal vegetables