Best 2 Rosemary Trout With Cherry Tomato Sauce Recipes
Rosemary Trout with Cherry Tomato Sauce is a culinary delight that tantalizes the taste buds with its aromatic flavors and vibrant colors. The succulent trout, infused with the earthy fragrance of rosemary, pairs perfectly with the tangy sweetness of cherry tomatoes. This dish, born from the union of fresh ingredients and culinary craftsmanship, promises an exquisite experience that will leave you craving more.
Here are our top 2 tried and tested recipes!
ROASTED CHERRY-TOMATO SAUCE
This is a slow-roasted version of the stove-top tomato sauce, and it's jam-packed with flavor. You'll want to have it with everything -- not just over pasta but on crusty bread and scrambled eggs, and paired with soft cheeses.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.
Provided by Martha Stewart
Time 1h10m
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Mix together tomatoes and garlic in a nonreactive 9-by-13-inch baking dish. Whisk together oil, vinegar, thyme, brown sugar, and salt in a bowl. Drizzle over tomato mixture.
- Bake until tomatoes are softened and caramelized, about 1 hour. Serve warm or at room temperature. Sauce can be stored in refrigerator up to 5 days; let cool before storing.
RAINBOW TROUT BAKED IN FOIL WITH TOMATOES, GARLIC AND THYME
My friend Christine always makes salmon prepared this way when I arrive at her home in Provence after my long trip from California. It's a great dish to make when you don't know exactly when guests are going to arrive, as everything can be prepared in advance and the fish can be baked at the last minute. I've adapted Christine's salmon recipe to rainbow trout, which are farmed in a sustainable way and less expensive than wild salmon.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees. Cut 4 sheets of heavy-duty aluminum foil, or 8 sheets of lighter foil, into squares that are 3 inches longer than your fish. If using lighter foil, make 4 double-thick squares. Oil the dull side of the foil with olive oil and place a trout, skin side down, on each square. Season both sides with salt and pepper and open them out flat.
- In a bowl combine the tomatoes, garlic, 1 teaspoon olive oil and salt and pepper to taste. Spoon over the middle of each trout. Place 1 or 2 sprigs of thyme on top, and fold the two sides of the trout together. Drizzle 1/2 teaspoon olive oil over each fish.
- Making sure that the trout are in the middle of each square, fold the foil up loosely, grab at the edges and crimp together tightly to make a packet. Place on a baking sheet and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
- Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet and pour the juices over. Sprinkle with parsley or thyme and serve, passing the lemon wedges.
Nutrition Facts : @context http, Calories 595, UnsaturatedFat 20 grams, Carbohydrate 7 grams, Fat 31 grams, Fiber 2 grams, Protein 69 grams, SaturatedFat 6 grams, Sodium 1093 milligrams, Sugar 3 grams, TransFat 0 grams
Tips:
- Use fresh trout: Fresh trout has a delicate flavor and flaky texture that is perfect for this dish. If you can't find fresh trout, you can use frozen trout, but make sure to thaw it completely before cooking.
- Season the trout well: The trout should be seasoned with salt, pepper, and paprika before cooking. This will help to enhance the flavor of the fish.
- Cook the trout until it is just cooked through: Trout is a delicate fish, so it is important to cook it until it is just cooked through. Overcooking will make the fish dry and tough.
- Make sure the sauce is flavorful: The sauce for this dish is made with cherry tomatoes, garlic, and white wine. It should be flavorful and have a slight acidity. If the sauce is too bland, you can add a squeeze of lemon juice or a pinch of red pepper flakes.
- Serve the trout immediately: Trout is best served immediately after it is cooked. This will ensure that the fish is hot and flaky.
Conclusion:
Rosemary trout with cherry tomato sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The trout is seasoned with salt, pepper, and paprika, then cooked until it is just cooked through. The sauce is made with cherry tomatoes, garlic, and white wine, and it is flavorful and has a slight acidity. The trout is served immediately after it is cooked, and it is best enjoyed with a side of roasted vegetables or rice.
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