Rosemary Trout with Cherry-Tomato Sauce

Ingredients

• 1 tablespoon balsamic vinegar 
• 1 pint cherry tomatoes assorted halved (preferably colors)
• 4 servings coarse kosher salt 
• 4 tablespoons olive oil divided
• 2 teaspoons rosemary plus 8 sprigs fresh finely chopped
• 1 large shallots chopped
• 40 ounce trout whole

Equipment

• bowl
• frying pan

Directions

1. Mix tomatoes, shallot, vinegar, and choppedrosemary in bowl. Stir in 1 tablespoon oil.Season sauce with salt and pepper.
2. Open trout like book on work surface.
3. Sprinkle with coarse salt and pepper.
4. Place2 rosemary sprigs on each; fold over to close.
5. Divide 3 tablespoons oil between 2large nonstick skillets.
6. Place over medium-highheat.
7. Add 2 trout to each skillet. Cooktrout until brown outside and just opaque incenter, about 4 minutes per side.
8. Transfer toplates. Spoon sauce alongside.