2 Fillets of Trout
Taste Salt and Pepper
2TBS Olive Oil
½ Lemon - juiced and zested
½pt Cherry tomatoes - sliced
3-4oz Plugra Butter
1TBS Fresh Chopped herbs, Parsley, Dill, Basil
1TBS Kalamata Olives - sliced
3oz White wine
Season the fillets with salt and pepper
In a large preheated nonstick skillet add the oil and the fish
Cook for about 4 minutes, or until nice and seared with golden brown tint.
Flip the fillets over and add the tomatoes and let cook for about 4 minutes or until the fish is done to your likeness.
Remove the fillets and add the butter, herbs, lemon juice, olives, capers and white wine to the tomatoes.
Let cook in a skillet for about 2-3 minutes and pour over the fillets.