Pan-Fried Trout with Tomato Basil Sauté

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

Preparation

1. 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. 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.