INGREDIENTS:

50g chopped pancetta

300g cherry tomatoes, halved

1/2 tsp minced garlic

1/2 tsp freshly ground black pepper

1/4 tsp Himalayan salt, divided

75g small basil leaves

1 tablespoon olive oil, divided

2 trout fillets, divided

2 lemon wedges

Method

Over low heat, heat pancetta in pan. Cook just until pancetta begins to brown (for about 4 minutes). Add cherry tomatoes, garlic, 1/2 the pepper, and ½ the salt, and cook for 3 minutes or until tomatoes begin to soften. Remove from the heat, and stir in basil leaves. In another large non-stick pan, heat over medium-high heat. Add enough oil to lightly coat the bottom of the pan. Sprinkle fish evenly with remaining salt and pepper. Add both fillets to the pan; cook for 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan. Top fish with tomato sauté. Serve with lemon wedges.

Recipe 23: Pan Seared Trout with Tomato Basil

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