Rosemary Trout with Cherry-Tomato Sauce

Rosemary Trout with Cherry-Tomato Sauce
Photo by Elinor Carucci


  • Coarse kosher salt
  • 4 tablespoons olive oil
  • 1 large shallot
  • 4 10- to 12-ounce whole trout boned
  • 1 tablespoon balsamic vinegar
  • 1 pint cherry tomatoes (preferably assorted colors)
  • 2 teaspoons fresh rosemary plus 8 large sprigs

Mix tomatoes, shallot, vinegar, and chopped rosemary in bowl. Stir in 1 tablespoon oil. Season sauce with salt and pepper. Open trout like book on work surface. Sprinkle with coarse salt and pepper. Place 2 rosemary sprigs on each; fold over to close. Divide 3 tablespoons oil between 2 large nons...

View full recipe at Epicurious


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