Rosemary Trout with Cherry-Tomato Sauce

Name: Rosemary Trout with Cherry-Tomato Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
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

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

Published October 4, 2025

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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