Best 4 Rosemary Trout With Cherry Tomato Sauce Recipes
Indulge in a culinary journey with our Rosemary Trout with Cherry Tomato Sauce, a delightful dish that tantalizes taste buds with its vibrant flavors and enticing aroma. This recipe showcases succulent trout fillets, expertly seasoned with aromatic rosemary and pan-seared to perfection, resulting in a crispy exterior and a tender, flaky interior. The accompanying cherry tomato sauce adds a burst of sweetness and tanginess, complemented by sautéed garlic and shallots for an extra layer of savory goodness.
Alongside the main recipe, we offer variations to cater to diverse preferences and dietary needs. For those who prefer a zesty kick, our Spicy Trout with Salsa Verde combines the flavors of trout with a vibrant salsa verde, made from fresh herbs, capers, and a hint of chili. If you're seeking a lighter option, our Baked Trout with Lemon and Herbs presents a healthier alternative, featuring trout fillets baked in a flavorful broth infused with lemon, herbs, and a touch of white wine.
For a delightful vegetarian option, our Cherry Tomato Sauce with Grilled Halloumi offers a satisfying twist. Grilled halloumi, known for its unique texture and salty flavor, pairs perfectly with the sweet and tangy cherry tomato sauce, creating a harmonious balance of flavors. And for those who love the taste of the sea, our Trout en Papillote with Vegetables is a culinary masterpiece, where trout fillets are steamed in parchment paper with a medley of colorful vegetables, resulting in a moist and flavorful dish.
Embark on this culinary adventure and explore the diverse flavors of our Rosemary Trout with Cherry Tomato Sauce and its accompanying recipes. Each dish promises a unique sensory experience, catering to various tastes and dietary preferences. Indulge in the deliciousness and let your taste buds dance with delight.
ONE-PAN ROASTED FISH WITH CHERRY TOMATOES
In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.
Provided by Lidey Heuck
Categories dinner, lunch, weekday, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
- While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
- Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
- Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.
ROSEMARY-ROASTED CHERRY TOMATOES
The rosemary in this recipe really boosts the flavor of the tomatoes. If you can't find cherry tomatoes, winter tomatoes, such as Roma are a good substitute.
Provided by Juenessa
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 6 ingredients in a zip-lock plastic freezer bag.
- Gently shake until tomatoes are well coated.
- Transfer to an aluminum foil-lined jelly-roll pan coated with cooking spray.
- Bake at 425 degrees, stirring occasionally, 15 minutes or until tomatoes begin to burst.
Nutrition Facts : Calories 39.7, Fat 1.4, SaturatedFat 0.2, Sodium 153.2, Carbohydrate 6.5, Fiber 1.9, Sugar 3.9, Protein 1.4
SLOW-COOKED CHERRY TOMATOES WITH CORIANDER AND ROSEMARY
Douse ripe cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness. Then use it as pasta sauce, a topping for bruschetta, a grain bowl addition, a side to scrambled eggs...we could go on and on.
Provided by Claire Saffitz
Categories Bon Appétit Side Tomato Condiment Coriander Rosemary Garlic Vegetarian Vegan Wheat/Gluten-Free
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place a rack in middle of oven; preheat to 350°F. Toss tomatoes, garlic, rosemary, oil, coriander seeds, and salt in a shallow 2-qt. baking dish to combine.
- Turn garlic cut side down, then roast tomatoes, tossing 2 or 3 times, until golden brown and very tender, 40-50 minutes. Let cool slightly, then add vinegar and toss to coat.
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 ingredients. This will give your dish the best flavor. If you can, try to use organic ingredients.
- Don't be afraid to experiment with different herbs and spices. Rosemary and cherry tomatoes are a classic combination, but you can also try using other herbs, such as thyme, sage, or oregano.
- Cook the trout until it is cooked through but still moist. The best way to do this is to cook it over medium heat for about 5-7 minutes per side.
- Serve the trout immediately with the cherry tomato sauce. You can also garnish it with fresh herbs, such as parsley or chives.
Conclusion:
Rosemary trout with cherry tomato sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a good source of protein and omega-3 fatty acids. So next time you are looking for a healthy and flavorful meal, give this recipe a try.
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