Braised coral trout with tomatoes, mint and green olives

Braised coral trout with tomatoes, mint and green olives
  • 0:10 Prep
  • 0:30 Cook
  • 4 Servings
  • Capable cooks

This beautiful coral trout meal with truss tomatoes is ideal for warmer summer weather.

Featured in
Casserole recipes, Budget


  • 500g truss cherry tomatoes
  • 1/3 cup (80ml) extra virgin olive oil
  • 4 anchovy fillets
  • 6 cloves garlic, thinly sliced widthways
  • 1 egg tomato, seeded, chopped
  • 1 cup (170g) Sicilian green olives, halved, pitted, sliced
  • 12 sprigs thyme
  • 3/4 cup (180ml) dry white wine
  • 4 x 150g pieces coral trout, skin on (see Notes)
  • 1/4 cup small mint leaves


  • Step 1
    Preheat oven to 190°C. Snip 12 tomatoes from vine, discard calyces and set aside. Cut remaining truss tomatoes into 4 sprays.
  • Step 2
    Heat oil in a deep, heavy-based frying pan over medium heat. Add anchovies and cook, stirring with a wooden spoon, for 30 seconds or until dissolved. Add garlic and cook for 1 minute. Add reserved cherry tomatoes, 1 at a time, squashing to release juices.
  • Step 3
    Add chopped egg tomato, olives and thyme and cook, stirring, for 3 minutes. Add wine and bring to the boil.
  • Step 4
    Season fish to taste then place, skin-side down, in pan. Place truss tomato sprays on top and return mixture to the boil. Cover with a tight-fitting lid and transfer to the oven. Cook for 15-20 minutes or until fish is just cooked through and tomatoes are tender. Stir in mint leaves. Serve.


  • 2205 kj


  • 38g

    Fat Total

  • 8g

    Saturated Fat

  • 33g


  • 1171.93mg


  • 3g

    Carbs (sugar)

  • 8g

    Carbs (total)

All nutrition values are per serve


* Any firm, white-fleshed fish fillets may be used for this recipe.

  • Author: Sophia Young
  • Image credit: Andrew Lehmann
  • Publication: Notebook:



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