1cupsmall cherry tomatoes, whole (I used Tomberry tomatoes here)
1TbspLemon Garlic Butter, above
Salt and freshly ground pepper
Fresh basil leaves, sliced
Additional fresh parsley, for garnish
Fresh lemon wedges, for drizzling
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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.
Be sure to scroll up to read the Ingredient Notes and Cook's Notes, for more helpful tips, substitution suggestions and suggested variations and/or serving suggestions for this recipe.