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.
