This dish has a lot of zing and is perfect for a weeknight meal.

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Serves 4

15 cherry tomatoes, cut in half

1 small red onion, thinly sliced

2 tablespoons olive oil

1 tablespoon sherry vinegar

1 tablespoon chives, finely chopped

salt & pepper, to taste

4 pieces trout fillet

1 tablespoon butter

4 pieces of toast, I used sliced brioche


1 lime, in wedges

  1. In a bowl, mix together tomatoes, onion, oil, vinegar, chives, salt, and pepper. Set aside. (may be made ahead)
  2. Rub the fish with salt and pepper.
  3. Cook in butter—about 2 minutes on each side.
  4. Spread mayo on the toast and top with trout and tomato salad.
  5. Squeeze some fresh lime juice on top.


Photography by Susanna Blavarg

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