INGREDIENTS
2 oz. chopped pancetta
2 cups cherry tomatoes, halved
1 tsp. minced garlic
1 tsp. freshly ground black pepper, divided
1/2 tsp. salt, divided
1/4 cup small basil leaves
1 TBSP. canola oil, divided
4 trout fillets, divided
4 lemon wedges
DIRECTIONS
Heat pancetta in a medium skillet over low heat.
Cook 4 minutes or just until pancetta begins to brown.
Add cherry tomatoes, garlic, 1/2 tsp. pepper, and 1/8 tsp. salt.
Cook for 3 minutes or until tomatoes begin to soften.
Remove from heat, and stir in basil leaves.
Heat a large nonstick skillet over medium-high heat.
Add 1 1/2 tsp. oil to pan; swirl to coat.
Sprinkle fish evenly with remaining 1/2 tsp. pepper and remaining 3/8 tsp. salt.
Add 2 fillets to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork.
Remove fish from pan; keep warm.
Repeat procedure with remaining 1 1/2 tsp. oil and remaining 2 fillets.
Top fish with tomato mixture.
Serve fish with lemon wedges.
