Sea Trout With Anchovies And Tomatoes

• 4 sea trout fillets with skin left on, about 1 1/2 pounds total weight
• Salt to taste if desired
• Freshly ground black pepper to taste
• 5 red, ripe plum tomatoes, about 1 pound
• 4 tablespoons olive oil
• 1 tablespoon butter
• 8 flat anchovy fillets
• 2 tablespoons finely chopped fresh basil

1. Sprinkle the fish with salt and pepper.
2. Lightly score the skin of each fillet at half-inch intervals.
3. Bring to a boil enough water to cover the tomatoes.
4. Add the tomatoes, remove from heat and let stand about 9 seconds.
5. Drain and peel the tomatoes, then cut them into 1/2-inch cubes.
6. There should be about 3 cups.
7. Heat 1 tablespoon of the oil and all of the butter in a saucepan, and add the tomatoes, salt and pepper.
8. Cook about 10 minutes.
9. Meanwhile, heat the remaining 3 tablespoons of oil in a skillet and add the fillets, skin side down.
10. Cook over relatively high heat about 2 minutes on one side.
11. Turn the fillets over and cook about 1 minute longer.
12. Arrange the fillets skin side up on a warm serving platter.
13. Garnish each fillet with two anchovy fillets, crossing one over the other.
14. Spoon about 1/2 tablespoon of the cooking oil over each fillet.
15. Spoon equal portions of the tomatoes over each fillet.
16. Sprinkle with chopped basil and serve.

trout, salt, freshly ground black pepper, red, olive oil, butter, anchovy, fresh basil

Taken from cooking.nytimes.com/recipes/3643 (may not work)