Trout with tomato sauce - Good Food Middle East

Ingredients

• 1 ½ tbsp olive oil
• 1 shallot, thinly sliced
• 2 garlic cloves, crushed
• 1 bay leaf
• 400g can good-quality chopped tomatoes
• 1 tsp sherry vinegar
• 1 tbsp butter
• 2 rainbow trout fillets, pin-boned, skin left on (if the fillets are large, cut in half lengthways or ask your fishmonger to do this for you)
• handful mixed olives, stones removed
• handful basil, shredded
• good-quality extra-virgin olive oil, for drizzling