You are here: Home » Recipes » Pan-Fried Trout with Basil Tomato Sauce Pan-Fried Trout with Basil Tomato Sauce Recipe by Jon AshtonKitchen Tested Yield 4 servings Prep 20 mins Cook 15 mins A fresh tomato sauce tops quick pan-fried fish. Mark Boughton PrintEmail This rich tomato sauce is made from sauteed cherry tomatoes, cream and butter and is the perfect foil to the lean trout. Ingredients Sauce:1 cup vine-ripened cherry tomatoes1 teaspoon olive oil2 teaspoons white wine vinegar2 teaspoons honey3 tablespoons heavy cream2 tablespoons butter, diced2 tablespoons fresh basilTrout:4 (4-oz) trout fillets 1/2 teaspoon salt Freshly ground black pepper1 tablespoon olive oil2 sprigs fresh thyme Instructions To prepare sauce, heat olive oil in a small pan over medium heat. Add tomatoes and sauté 10 minutes. Place tomatoes in a blender. Add vinegar and honey and blend until smooth. Place back in pan. Add cream and simmer a few minutes. Whisk in butter and basil; keep warm. To prepare fish, score the skin side of fish deeply. Pat dry and sprinkle salt and pepper on both sides. Heat a nonstick skillet and add olive oil. Add thyme sprigs. Sauté fish, skin-side down, until skin is crisp, about 3 1/2 minutes; turn and cook 30 seconds. Serve with sauce on the side. Recipe by Chef Jon Ashton.