Rosemary Trout with Cherry-Tomato Sauce
Fresh whole trout seasoned with rosemary and served with a vibrant cherry tomato sauce made with shallots and balsamic vinegar. A light and elegant fish dish perfect for a special dinner.
4 servings
20 min
Ingredients
- •1 pint cherry tomatoes
- •1 large shallot
- •1 tablespoon balsamic vinegar
- •2 teaspoons fresh rosemary
- •4 tablespoons olive oil
- •1 to taste coarse kosher salt
- •4 whole trout
- •gutted
- •boned
- •heads removed
- •if desired
Cooking Instructions
- 1.
Mix tomatoes, shallot, vinegar, and chopped rosemary in bowl. Stir in 1 tablespoon oil. Season sauce with salt and pepper.
5 min
- 2.
Open trout like book on work surface. Sprinkle with coarse salt and pepper. Place 2 rosemary sprigs on each; fold over to close.
5 min
- 3.
Divide 3 tablespoons oil between 2 large nonstick skillets. Place over medium-high heat. Add 2 trout to each skillet. Cook trout until brown outside and just opaque in center, about 4 minutes per side. Transfer to plates. Spoon sauce alongside.
10 min