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Pan-Fried Trout with Tomato Basil Sauté

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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