Trout With Warm Cherry Tomato and Dill Salad
From For Cod and Country by Barton Seaver
Cherry tomatoes are so delicious they really only need salt. Here they are punched up with a little garlic, shallot and dill, then warmed on top of the trout as it cooks in the oven. It couldn’t be easier.
1 pound cherry tomatoes, single variety or mixd, each cut in half
1 shallot, finely diced
Fronds from 1 bunch fresh dill, chopped
1 clove garlic, grated on a Microplane or very finely minced
3 tablespoons extra-virgin olive oil
Four 5-ounce skin-on trout fillets
Preheat the oven to 300ºF.
For the salad, mix the tomatoes, shallot, dill, garlic and 2 tablespoons of the olive oil in a medium bowl. Toss gently to combine. Season to taste with salt and let sit for a few minutes until the tomatoes release their juices and the flavors meld.
Place the trout fillets on a lightly oiled baking sheet, skin side down. Top the fillets with the tomato mixture and place in the oven. Bake for about 10 minutes, checking to see that the fillets cook all the way through. The flesh should be opaque and will easily flake.
Remove from the oven and transfer to plates, taking care to keep the tomatoes on top. Spoon over any remaining juices and serve immediately.