Skillet-Fried Trout With Herbs and Tomatoes

By á-4460

Ingredients

• 4 whole brook trout (l 1/2 to 2 pounds each), scaled, gutted, and gills removed
• Coarse salt and freshly ground pepper
• 1/4 c. extra-virgin olive oil, plus more for fish
• 1 bunch fresh herbs, such as thyme, rosemary, or oregano
• 1 pint cherry tomatoes (1 1/2 c.), halved

Preparation

Step 1

1. Open fish like a book. Season cavity of each with salt and pepper, and drizzle with some oil. Stuff with herbs. Close fish, and tie each with kitchen twone at intervals to enclose. Rub both sides of fish with oil.

2. Toss tomatoes with 1/4 c. oil, salt, and pepper in a bowl.

3. Working in batches, transfer fish and some tomatoes to a large cast-iron skillet set over a campfire or on a medium-high grill. Grill until fish is browned and crisp, flipping fish and tomatoes half-way through and removing tomatoes as they char, about 14 minutes.