Seared Market Fish w/ Blistered Grape Tomatoes & Herbs

I’m a fish eater. I love it. Surprisingly, this was the first time trying trout. I’m not sure why I haven’t tried it yet, but I’m glad it happened. If you’re looking for a fish that isn’t “fishy”, trout is it. Emilee, who isn’t a fish lover, liked the trout a lot. You don’t need a lot of ingredients or prep to make the fish. It’s simple and delicious. I’ll be making trout a lot more now!

Also, if you’re a frequent reader, you know my love for grape tomatoes. It doesn’t exist. BUT, I enjoyed the blistered ones in this recipe. They soaked up the garlic flavor and went well with the fish.

Check out more from Alyssa’s Kitchen

Heat two tbsp. garlic oil in a large skillet over medium-high heat until it begins to smoke. Add the whole tomatoes and sauté until the skin breaks and becomes golden brown.

**MAKING ROASTED GARLIC**
-“Make roasted garlic and oil by placing peeled garlic cloves in a small pan and covering them with cooking oil. Then cover the pan with foil and roast in a 325 degree oven for 20-25 minutes. They will be soft, golden brown and smell sweet. Drain the oil and use for cooking and incorporate the roasted garlic into some other recipes” –Chef Alyssa. 

Spoon onto a sheet pan and sprinkle with salt and pepper to taste.

Wipe out the pan and heat the remaining garlic oil over medium heat. Season each side of the trout fillets with salt and pepper. Place two at a time, skin side down, into the heated oil. Move them around to ensure they do not stick.

Cook on the skin side the whole time to create a nice crisp skin; using a large spoon, tilt the pan and spoon some of the oil over the top side of the fillets as they cook. Once the skin is golden brown and crispy, and the other side is cooked through (about 8 minutes) remove from the pan.

Serve topped with blistered tomatoes and herbs.

Read about my chef Alyssa’s cooking class experience!