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  • 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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The recipe was originally published as Pan-Fried Trout with Basil Tomato Sauce on

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