Prep: 1. Chop: cherry tomatoes, shallot, and rosemary. 2. Gut, bone and remove heads of trout (if neccessary). Make: 1. Mix tomatoes, shallot, vinegar, and chopped rosemary in bowl. 2. Stir in 1 tablespoon oil. 3. Season sauce with salt and pepper. 4. Open trout like book on work surface. Sprinkle with coarse salt and pepper. Place 2 rosemary sprigs on each; fold over to close. 5. Add 2 tablespoons oil to a large nonstick skillets. Place over medium-high heat. 6. Add trout to skillet. Cook trout until brown outside and just opaque in center, about 4 minutes per side. 7. Transfer to plates. Spoon sauce alongside.
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