By IVY MANNING
Ingredients
- 2 ounces chopped pancetta
- 2 cups cherry tomatoes, halved
- 1 teaspoon minced garlic
- 1 teaspoon freshly ground black pepper, divided
- 1/2 teaspoon salt, divided
- 1/4 cup small basil leaves
- 1 tablespoon canola oil, divided
- 4 (6-ounce) trout fillets, divided
- 4 lemon wedges
Nutritional Information
How to Make It
Step 1
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.Step 2
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.
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