Rating: 4.5 stars
17 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

A tomato sauce moistens the fish, making this company-worthy recipe foolproof.

Ivy Manning
Recipe by Cooking Light September 2011

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Read the full recipe after the video.

Recipe Summary test

Yield:
Serves 4 (serving size: 1 fillet and about 1/3 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

388 calories; fat 20.5g; saturated fat 5.9g; mono fat 7.9g; poly fat 5.5g; protein 44.3g; carbohydrates 4.3g; fiber 1.3g; cholesterol 126mg; iron 1.1mg; sodium 604mg; calcium 169mg.
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