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