Pan Sautéed Filet of Trout With Roasted Tomato, Niçoise Olive and Caper Jus

Although this dish is of Mediterranean origin, it could just as well be Creole. Using ripe Creole tomatoes with black olives and capers, could fit into any Creole kitchen of the late 1800s. Any filleted Gulf fish can be substituted for the trout.


  • 4 (6-ounce) trout filets
  • 1/2 cup seasoned flour
  • 1/4 cup olive oil


  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 cup diced, seeded and peeled Creole tomatoes
  • 2 tbsp. basil, chopped
  • 1/4 cup niçoise olives
  • 2 tbsp caper with juice
  • 1 cup dry white wine or chicken stock
  • salt and pepper to taste

It is always best to prepare the sauce prior to sautéing the fish. In this fashion, the sauce and fish will be cooked at approximately the same time and served directly from the skillet. To create the sauce, place extra virgin olive oil in a heavy-bottomed sauté pan over medium-high heat. Add sliced garlic and sauté until edges are slightly browned. Add tomatoes, basil, and olives and roast the tomatoes over high heat for 5 minutes. Add caper and white wine, bring to a rolling boil and reduce to simmer. Cook stirring occasionally for 10-12 minutes, adding a little liquid as necessary. Season to taste using salt and pepper. While sauce is reducing, place a second skillet over medium-high heat. Dust filets in seasoned flour and set aside. Add the olive oil to the skillet and as olive oil begins to smoke slightly, add the fish skin side down. Cook fish 2-3 minutes on each side or until crispy and golden brown. Do not overcook. The sauce should be fully reduced by this point. The sauce is perfectly done when the flavors have married well and there is a slight presence of liquid in the pan. Adjust seasonings as necessary. Place a generous serving of the tomato sauce in the center of a 12 inch serving plate and top with the fish filet, garnish with a sprig of basil.

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