Rosemary Trout With Cherry-Tomato Sauce

• 1 pint cherry tomatoes (preferably assorted colors), halved
• 1 large shallot, chopped
• 1 tablespoon balsamic vinegar
• 2 teaspoons finely chopped fresh rosemary plus 8 large sprigs
• 4 tablespoons olive oil, divided
• Coarse kosher salt
• 4 10- to 12-ounce whole trout, gutted, boned, heads removed, if desired

1. Mix tomatoes, shallot, vinegar, and chopped rosemary in bowl. Stir in 1 tablespoon oil. Season sauce with salt and pepper.
2. Open trout like book on work surface. Sprinkle with coarse salt and pepper. Place 2 rosemary sprigs on each; fold over to close.
3. Divide 3 tablespoons oil between 2 large nonstick skillets. Place over medium-high heat. Add 2 trout to each skillet. Cook trout until brown outside and just opaque in center, about 4 minutes per side. Transfer to plates. Spoon sauce alongside.

tomatoes, shallot, balsamic vinegar, rosemary, olive oil, kosher salt, trout

Taken from www.epicurious.com/recipes/food/views/rosemary-trout-with-cherry-tomato-sauce-353413 (may not work)