Pan-Fried Trout with Tomato Basil Sauté

by • June 3, 2016 • Cooking How-To’s, How-To'sComments (0)2012

With the trout bite being hot right now, we are continuing our theme of flavorful, light, refreshing seafood dishes for these warm summer months, with a recipe for Pan-Fried Trout with Tomato Basil Sauté .The Pancetta lends a smoky flavor to this Italian-style seafood dish. The sauce makes this fish moist and tender and infusing with basil tops it all off with a fresh herb kick. We hope you are enjoying our weekly recipes, and if try them out, please let us know what you think.  Enjoy!

Pan-Fried Trout with Tomato Basil Sauté


Yield: Serves 4 (serving size: 1 fillet and about 1/3 cup sauce)


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


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.

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.

Recipe Courtesy of Ivy Manning of Cooking Light Magazine

Don you have a great summer recipe you’d like to share? Have an idea for pan-fried fish? Send them on over.

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