Rosemary Trout with Cherry-Tomato Sauce recipe | Epicurious.com

Name: Rosemary Trout with Cherry-Tomato Sauce recipe | Epicurious.com
Prep time: 15 min
Total time: 15 min
Ingredients: 1 pint cherry tomatoes (preferably assorted colors), halved; 1 large shallot, chopped; 1 tablespoon balsamic vinegar; 2 teaspoons finely chopped fresh rosemary plus 8 large sprigs; 4 tablespoons olive oil, divided; Coarse kosher salt; 4 10- to 12-ounce whole trout, gutted, boned, heads removed, if desired

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Prep Time: 15

Total: 15

Servings: 4

Cost: $2.94 /serving

tomato quick and easy dinner

Rosemary Trout with Cherry-Tomato Sauce recipe | Epicurious.com

Ingredients

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1 pint cherry tomatoes (preferably assorted colors), halved1 large shallot, chopped1 tablespoon balsamic vinegar2 teaspoons finely chopped fresh rosemary plus 8 large sprigs4 tablespoons olive oil, dividedCoarse kosher salt4 10- to 12-ounce whole trout, gutted, boned, heads removed, if desired

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Instructions

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Step 1

Preparation Mix tomatoes, shallot, vinegar, and chopped rosemary in bowl. Stir in 1 tablespoon oil. Season sauce with salt and pepper.

Step 2

Open trout like book on work surface. Sprinkle with coarse salt and pepper. Place 2 rosemary sprigs on each; fold over to close.

Step 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.