Ingredients
4
Servings
- 4 Organic trout fillets with skin (approx. 150 g each)
- 1 Tbsp Organic Olive Oil
- Salt
- Black pepper
- 320 g Organic Tagliatelle
- For the tomato sauce
- 600 g Organic cherry tomatoes
- 400 g Organic San Marzano tomatoes or organic passata
- 1 Organic Shallot
- 2 Organic Garlic Cloves
- 3 Tbsp Organic Olive Oil
- 1 Tbsp Organic Tomato Paste
- 1 Tsp Organic Maple Syrup
- 1 A handful of organic basil
- 1 Tsp Organic Oregano
- Salt
- Black pepper
- To Serve
- 150 g Organic cherry tomatoes on the vine
- 1 Organic Lemon
- 2 Tbsp Organic Parsley (Fresh)
- Organic Olive Oil
Instructions
-
Step 1
Preheat the oven to 220 °C. Drizzle the vine tomatoes with a little organic olive oil. Roast for 10–12 minutes, until they start to split open slightly.
-
Step 2
Finely dice the shallot and garlic. Sauté in organic olive oil until translucent. Add the tomato paste and sauté briefly. Add the cherry tomatoes and passata. Season with oregano, salt, and pepper. Simmer gently for 20 minutes. Stir in the basil at the end.
-
Step 3
Cook the tagliatelle al dente according to the package directions. Reserve one cup of the pasta cooking water. Toss the pasta with the sauce. Add a little of the reserved cooking water as needed.
-
Step 4
Pat the trout fillets dry. Season with salt and pepper. In a hot skillet with a little organic olive oil, fry them skin-side down for 4–5 minutes until crispy. Flip them briefly and finish cooking.
-
Step 5
Cut the organic lemon in half. Toast the cut sides in a grill pan or dry skillet.
-
Step 6
Arrange the tagliatelle in the center of the plates. Place the crispy trout on top. Add the roasted vine tomatoes. Sprinkle with parsley. Serve with a grilled lemon half on the side.
