Rosemary Trout with Cherry-Tomato Sauce

Ingredients

• Rosemary

  Fresh

  2 tsp or 1g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Shallots

  Raw

  1 tbsp chopped or 10g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Balsamic vinegar

  1 tbsp or 16g

• Trout

  Fish, mixed species, raw

  8 fillet or 632g

Directions

1. PREPARATION: Halve tomatoes. Chop shallot, rosemary.
2. Mix tomatoes, shallot, vinegar, and chopped rosemary in bowl. Stir in 1 tablespoon oil. Season sauce with salt and pepper.
3. Open trout like book on work surface. Sprinkle with salt and pepper. Place 2 rosemary sprigs on each; fold over to close.
4. 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.