A simple dish, but tasty. First, make the hot salsa, by sautéing finely chopped shallots and a crushed clove of garlic until translucent.
Add halved cherry tomatoes together with half a glass of dry white wine (or dry vermouth), season well with sea salt and black pepper,
and simmer until slightly thickened. Keep warm while you cook the fish. Season trout fillets with sea salt and black pepper and fry quickly
on both sides in a little butter. Stir some chopped fresh basil into the salsa just before serving over the trout.