15-Minute Rainbow Trout with Mini Cherry Tomatoes

A delicious way to enjoy rainbow trout, simply cooked with mini cherry tomatoes and just a few simple ingredients. Ready in just 15 minutes!

A while back I took part in a tour of the seafood department of a large, downtown Toronto grocery store. The seafood manager asked us what we thought their biggest seller was. We all, of course, we all immediately thought it would be salmon. Nope. It was rainbow trout!

Now I wasn’t totally surprised by that, as I love rainbow trout myself. What occurred to me after though, was how few rainbow trout recipes I see around. Maybe people are just enjoying it simple-ish. Or maybe they’re treating it like salmon and using salmon recipes. Enquiring minds want to know. What’s your favourite way to cook up rainbow trout?

Anyway, here’s my small contribution to the pool of Rainbow Trout recipes :) This flavourful dish is ready in just 15 minutes and needs just a few simple ingredients.

For this 15-Minute Rainbow Trout with Cherry Tomatoes, I’ve used a special type of cherry tomatoes, known as Tomberry™. Perhaps you’ve seen them at your grocery store! They are tiny, about the size of a cultivated blueberry, and often sold as a mix of colours. While they are small in size, they are big in tomato flavour!

These super tiny tomatoes are perfect for this dish as they’re wonderfully flavourful and super colourful. Don’t worry if you can’t find them though, as you can use any cherry or grape tomatoes here.

Ingredients and Substitutions

Rainbow Trout: Look for the long, thin, skin-on rainbow trout fillets, as they cook nice and quickly in a pan on the stove-top. If you have a thicker piece of trout, be sure to extend the pan-frying time accordingly or pop into a 350F oven to finish cooking through after pan-searing.

Cherry Tomatoes: As noted above, I used the super tiny tomatoes here, but you can use any cherry tomato. You really don’t want to cut (halve) the cherry tomatoes though, as the liquid from the inside will cause the tomatoes to become a bit of a mushy mess. Keep them whole whichever kind you use!

Lemon, Garlic, Parsley and Basil: For best results, use fresh lemon juice, garlic, parsley and basil here.

Recipe Tips

• Be sure to season this dish well with salt and freshly ground pepper, starting with seasoning the rainbow trout well. Season the cherry tomatoes and they sauté, as well.
• Watch your cherry tomatoes carefully as they cook in the pan. You don’t want to cook them to the point where the skin cracks open and releases the tomato liquid. The cherry tomatoes should just be warmed through and the skin should just be starting to wilt.
• Save adding the chopped fresh basil to the tomatoes until the tomatoes have cooled slightly, to avoid the basil turning black when it comes into contact with heat.

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Get the Recipe: 15-Minute Rainbow Trout with Cherry Tomatoes

Easy, delicious and ready in a flash, simple pan-fried trout served with quickly sauteed cherry tomatoes.

5 stars from 10 ratings

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Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

Yield: 2 servings

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Ingredients

Lemon Garlic Butter:

• 1 teaspoon minced garlic
• 2 Tablespoons butter, softened
• 3 Tablespoons fresh parsley, finely chopped
• 1/4 teaspoon lemon zest
• Salt and freshly ground pepper

For the Rainbow Trout:

• 1 rainbow trout fillet
• 1 teaspoon extra virgin olive oil
• 1 Tablespoon Lemon Garlic Butter, above
• Salt and freshly ground pepper

For the Cherry Tomatoes:

• 1 teaspoon extra virgin olive oil
• 1 cup small cherry tomatoes, whole (I used Tomberry tomatoes here)
• 1 Tablespoon Lemon Garlic Butter, above
• Salt and freshly ground pepper
• Fresh basil leaves, sliced

To Serve:

• Additional fresh parsley, for garnish
• Fresh lemon wedges, for drizzling

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Instructions

 

• In a small bowl, combine all the ingredients for the Lemon Garlic Butter and mix well. Set aside.
• In a large, non-stick skillet, heat 1 tsp olive oil over just a bit higher than medium heat. Add 1 Tbsp of the Lemon Garlic Butter to the pan. Once melted, add the whole cherry tomatoes. Sprinkle with some salt and pepper and cook, swirling the pan to move the tomatoes around, until the skin on the tomatoes is just starting to wilt, but not cracking open, about 2-3 minutes. Remove cherry tomatoes to a bowl, loosely cover with aluminum foil (to keep them warm) and set aside.
• Your skillet should be dry-ish (at least without tomato liquid). If not, wipe clean. Return skillet to heat, just a touch over medium heat. Add 1 tsp of olive oil and allow to heat.
• Pat rainbow trout fillet dry with a paper towel, then season well with salt and pepper.
• Add 1 Tbsp of the Lemon Garlic Butter mixture and allow to melt. Add rainbow trout fillet, skin side up and cook until starting to brown slightly, about 3 minutes. Flip trout over and cook an addition 2-3 minutes, or until cooked through and trout is flaky. *If you have any left-over Lemon Garlic Butter, go ahead and dot it on top of the trout while it finished cooking.
• Remove trout to a serving plate. Toss cherry tomatoes with fresh chopped basil, then spoon over/around trout. Garnish with some additional parsley and serve with lemon wedges, for drizzling.

Notes

Be sure to scroll up to read the notes above this Recipe Card, for more helpful tips, substitution suggestions and suggested variations and/or serving suggestions for this recipe.

Cuisine: American, Canadian

Course: Main Course

Author: Jennifer Maloney

Serving: 1serving, Calories: 359kcal, Carbohydrates: 3g, Protein: 1g, Fat: 16g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 113mg, Potassium: 193mg, Sugar: 1g, Vitamin A: 1200IU, Vitamin C: 25mg, Calcium: 16mg, Iron: 0.9mg

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