ROSEMARY TROUT w/CHERRY TOMATOES

By BobD

Ingredients

• Yield: Makes 4 servings
• 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

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

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

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

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.