Rosemary Trout with Cherry-Tomato Sauce

Ingredients

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

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