Name: Pan-Roasted Trout with Tomatoes and Herbed Olive Oil
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/3 cup good-quality olive oil; 2 tsp fresh thyme, removed from woody stems and minced; 2 tsp fresh rosemary, removed from woody stems and minced; 1 tbsp fresh basil, finely chopped, plus more for serving, as desired; 1/2 tsp crushed red pepper flakes; kosher salt and freshly ground pepper, to taste; 2 skin-on trout filets, about 1/2-inch thick; 1/2 cup cherry tomatoes, halved

Ingredients

Scale

1/3 cup good-quality olive oil
2 tsp fresh thyme, removed from woody stems and minced
2 tsp fresh rosemary, removed from woody stems and minced
1 tbsp fresh basil, finely chopped, plus more for serving, as desired
1/2 tsp crushed red pepper flakes
kosher salt and freshly ground pepper, to taste
2 skin-on trout filets, about 1/2-inch thick
1/2 cup cherry tomatoes, halved

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Instructions

Make the herbed olive oil. Add the olive oil and herbs to a small mixing bowl and stir to combine. Season with salt and pepper, to taste. Set aside.
Preheat the oven to 375 degrees. Heat a large skillet over medium heat. Add about a tablespoon of the olive oil to the skillet, just enough to coat the bottom, and heat until the oil begins to shimmer.
Season the trout with salt and pepper and add skin-side up to the pan. Cook undisturbed until just golden, about 2-3 minutes. Flip the trout and transfer the skillet to the oven. Roast until the fish is opaque and cooked-through, about 5-7 minutes. Remove from the oven and serve warm with the fresh tomatoes and a drizzle of the herbed olive oil.