Pan-Fried Trout with Basil Tomato Sauce

Kitchen Tested
  • Yield 4 servings
  • Prep 20 mins
  • Cook 15 mins

A fresh tomato sauce tops quick pan-fried fish.

Mark Boughton

This rich tomato sauce is made from sauteed cherry tomatoes, cream and butter and is the perfect foil to the lean trout.


1 cup vine-ripened cherry tomatoes
1 teaspoon olive oil
2 teaspoons white wine vinegar
2 teaspoons honey
3 tablespoons heavy cream
2 tablespoons butter, diced
2 tablespoons fresh basil
4 (4-oz) trout fillets 
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon olive oil
2 sprigs fresh thyme


  1. 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.
  2. To prepare fish, score the skin side of fish deeply. Pat dry and sprinkle salt and pepper on both sides.
  3. 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.



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