Serves 4 (serving size: 1 fillet and about 1/3 cup sauce)
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
How to Make It
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.
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.
I am not a very experienced person with fish. I asked the person at the seafood counter for some salmon for one of the other recipes and some trout for this one. The labels were switched! We made this recipe with the salmon the first time as the trout was still in my freezer, and it turned out fantastic! The following week we made it again with the trout and it was also very good. My family keeps asking for 'the wrong kind of salmon again'. Thank you for a great recipe and for all of the encouragement!
I made this just so that we'd have at least one meal of seafood for the week, but was pleasantly surprised to find it good and kid-friendly (at least for our kids, 3 and 1). The trout at the store didn't look good, so I, like others, used tilapia. We also had a couple slices of bacon in the fridge already so I used that instead of getting pancetta specially for this recipe. The directions call for using two different skillets, or so it appears to me, but I cooked the fish in the skillet I used for the tomato/bacon and it was delicious.
In spite of my comment about it being kid-friendly, I agree with the description that it is also company-worthy.
Outstanding dish! My version was made with cod filets. The pancetta is a wonderful ingredient, binding all the flavors. I lightly seasoned the cod, with Penzey's Lemon Pepper spice. The side was a spicey pepper, herb, olive oil, dressed bucatini....acutally had extra of the totmato- basil saute', I added to the bucatini! This one is a keeper! (Very versitile ingredients!)