- Two trout fillets
- Half a jar of tomato passata
- 50g pitted black olives
- Oregano, pepper, chillies
Put some oil in a frying pan, on medium heat.
Put the trout fillets in, skin down.
Crumble the oregano, pepper and chillies on (to taste).
When the fish is light round the edges but still raw in the middle, pour the passata over it, cover and cook for about 10 min.
Coarsely chop the olives and whack them in, cook for a couple more minutes.
Serve with boiled yam/sweet potato and basmati or similar long grain rice.