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Ingredients
  • 1 ½ tbsp olive oil
  • 1 shallot , thinly sliced
  • 2 garlic cloves , crushed
  • 1 bay leaf
  • 400g can good-quality chopped tomatoes
  • 1 tsp sherry vinegar
  • 1 tbsp butter
  • 2 rainbow trout fillets, pin-boned, skin left on (if the fillets are large, cut in half lengthways or ask your fishmonger to do this for you)
  • handful mixed olives , stones removed
  • handful basil , shredded
  • good-quality extra-virgin olive oil , for drizzling
Steps
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