Pan-Fried Trout with Tomato Basil Sauté

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Pan-Fried Trout with Tomato Basil SauteRecipe
Photo: John Autry; Styling: Cindy Barr
A tomato sauce moistens the fish, making this company-worthy recipe foolproof.
Serves 4 (serving size: 1 fillet and about 1/3 cup sauce)


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2 ounces chopped pancetta
2 cups cherry tomatoes, halved
1 teaspoon minced garlic
1 teaspoon freshly ground black pepper, divided
1/2 teaspoon salt, divided
1/4 cup small basil leaves
1 tablespoon canola oil, divided
4 (6-ounce) trout fillets, divided
4 lemon wedges


1. Heat pancetta in a medium skillet over low heat. Cook 4 minutes or just until pancetta begins to brown. Add cherry tomatoes, garlic, 1/2 teaspoon pepper, and 1/8 teaspoon salt; cook for 3 minutes or until tomatoes begin to soften. Remove from heat, and stir in basil leaves.

2. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle fish evenly with remaining 1/2 teaspoon pepper and remaining 3/8 teaspoon salt. Add 2 fillets to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining 2 fillets. Top fish with tomato mixture. Serve fish with lemon wedges.

Sustainable Choice: When shopping, look for U.S.-farmed rainbow trout. Avoid wild-caught lake trout.

Created date

August 2011

Nutritional Information

Calories 388
Fat 20.5 g
Satfat 5.9 g
Monofat 7.9 g
Polyfat 5.5 g
Protein 44.3 g
Carbohydrate 4.3 g
Fiber 1.3 g
Cholesterol 126 mg
Iron 1.1 mg
Sodium 604 mg
Calcium 169 mg