Rosemary Trout with Cherry-Tomato Sauce

4 Servings 10 min Cook


2 Tsp Rosemary
4 Tbsp Olive Oil
2 Cup cherry tomatoes Cherry Tomatoes
1 Tbsp chopped Shallots
1 Dash Salt
1 Dash Pepper
1 Tbsp Balsamic Vinegar
8 Fillet Trout


PREPARATION: Halve tomatoes. Chop shallot, rosemary.

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 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.

Macros/Serving: 372 Calories

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