Pan Fried Trout with Tomato Basil Saute

Courtesy of Cooking Light

Rainbow trout is one of my favorite types of fish -- I know it's simple and basic, but when you can find it fresh, it's so yummy. This recipe looked light and healthy, so I thought I'd give it a go. It was fantastic! I could've easily eaten seconds -- and thirds. The pancetta really makes this a delicious dish. This would be great with a side of vegetables or rice. Enjoy!

Ingredients:

• 2 ounces chopped pancetta (I used Boar's Head -- always a great choice)
• 2 cups cherry tomatoes, halved
• 1 teaspoon minced garlic 
• 1 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon salt, divided
• 1/4 cup small basil leaves
• 1 tablespoon canola oil, divided 
• 4 (6-ounce) trout fillets, divided
• 4 lemon wedges

Directions:

1. 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 teaspoon pepper, and 1/8 teaspoon salt; cook for 3 minutes or until tomatoes begin to soften. Remove from heat, and stir in basil leaves.
2. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle fish evenly with remaining 1/2 teaspoon pepper and remaining 3/8 teaspoon 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 teaspoons oil and remaining 2 fillets. Top fish with tomato mixture. Serve fish with lemon wedges.