Recipe information
Yield
4 Servings
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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Preparation
Step 1
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.