Pan-Fried Trout with Basil Tomato Sauce

Mark Boughton
  • Yield: 4 servings
  • Prep: 20 mins
  • Cook: 15 mins

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


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

Nutritional Info *per serving

  • Glycemic Load 1.58
  • Calories 360
  • Fat 24g
  • Saturated Fat 9g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 11g
  • Cholesterol 115mg
  • Sodium 400mg
  • Potassium 630mg
  • Carbohydrate 5g
  • Fiber 1g
  • Sugars 4g
  • Protein 31g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 10%
  • Calcium 8%
  • Iron 15%