Trout Fillets with Cherry Tomato Sauce

ingredients

1 pint cherry tomatoes (preferably assorted colours), halved
1 large shallot, chopped
1 Tbsp. balsamic vinegar
2 tsp. finely chopped fresh rosemary
4 Tbsp. olive oil, divided

Coarse kosher salt and freshly ground black pepper
4 rainbow trout fillets

method

Mix tomatoes, shallot, vinegar, and chopped rosemary in bowl. Stir in 2 Tbsp. of the olive oil. Season sauce with salt and pepper. Let stand at room temperature. (Can be made several hours ahead, the longer the better).

Sprinkle trout with coarse salt and pepper.

Add remaining 2 Tbsp. olive oil to a large nonstick skillets. Place over medium-high heat. Cook trout until brown outside and just opaque in centre, about 4 minutes per side. Transfer trout to plates. Add tomatoes to pan and quickly saute, just until tomatoes are warmed and soft. Spoon sauce over-top of and along side of trout.

Serve with green beans and or couscous or tabbouleh etc.

Adapted from a Bon Appetit recipe