The ultimate meal planner

Discover more great recipes and get custom weekly menus and grocery lists

Join Now Free

Rosemary Trout with Cherry-Tomato Sauce

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 15 min
  • $$$$
Gatheredtable

Ingredients

  • 3/4 pound cherry tomatoes, halved
  • 1 large shallot, chopped
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons finely chopped fresh rosemary plus 8 large sprigs
  • 3 tablespoons extra virgin olive oil, divided
  • sea salt and black pepper, to taste
  • 2 12-ounce whole trout, gutted and boned

Directions

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.

Notes

Check out our tips for buying and cooking fish here - http://blog.gatheredtable.com/2015/06/21/a-beginners-guide-to-how-to-buy-and-cook-fish/ Looking for a good substitute? Many fish types are extremely versatile, check out our recommended substitutions here - http://blog.gatheredtable.com/2015/06/21/recipe-hacking-how-to-substitute-different-types-of-fish/

Goes great with these recipes

Simple Crostini
Sliced Rye Bread
Mixed Greens and Orange Salad
Emerald Broccoli Salad
Kale Citrus Salad
Sauteed Asparagus
Fresh Whole Grain Bread
Sauteed Corn
Couscous
Orzo
Mixed Green Salad with Strawberries
Brown Rice
Baguette
Sauteed Carrots with Dill
Simple Green Salad

The ultimate meal planner

Discover more great recipes and get custom weekly menus and grocery lists

Join Now Free