Recipe: Pan-Seared Trout with Tomato Basil

Serving Size: 2

Ingredients:

• 1 ounce chopped pancetta

• 1 cup cherry tomatoes, halved

• ½ tsp minced garlic

• ½ tsp freshly ground black pepper, divided

• ¼ tsp Himalayan salt, divided

• ¼ cup small basil leaves

• 1 Tbsp olive oil, divided

• 2 trout fillets, divided (12-16 ounces total)

• 2 lemon wedges

Directions:

1. Over low heat, heat pancetta in skillet. Cook just until pancetta begins to brown (for about 4 minutes).

2. Add cherry tomatoes, garlic, ½ the pepper, and ½ the salt, and cook for 3 minutes or until tomatoes begin to soften. Remove from the heat, and stir in basil leaves. 

3. In another large non-stick skillet, heat over medium-high heat. Add enough oil to lightly coat the bottom of the pan. Sprinkle fish evenly with remaining salt and pepper.

4. Add both fillets to the pan; cook for 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan. Top fish with tomato sauce. Serve with lemon wedges.

Photo Credit: Canva by dulezidar from Getty Images Pro