- 2 trout fillets
- Salt and pepper
- 1 tablespoon olive oil
- 1/2 cup blackberries
- 1 tablespoon sugar
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
Season the trout fillets with salt and pepper on both sides.
Heat the olive oil in a skillet over medium-high heat.
Add the trout fillets to the skillet and cook for 3-4 minutes on each side, or until cooked through.
Remove the trout from the skillet and set aside.
In the same skillet, add the blackberries, sugar, balsamic vinegar, ginger, and cinnamon.
Cook over medium heat, stirring occasionally, until the blackberries have broken down and the mixture has thickened into a compote, about 5-7 minutes.
Spoon the blackberry compote over the trout fillets and serve immediately.