Creamy Rainbow Trout with Tomato and Herb Sauce

1.Pat the rainbow trout fillets dry with paper towels. Season both sides generously with salt and freshly ground black pepper.

2.Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil to the pan.

3.Once the butter has melted and is foaming, place the trout fillets skin-side down in the skillet. Cook without moving for 4-5 minutes until the skin is crisp and golden brown.

4.Carefully flip the fillets and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork. Remove the trout from the skillet and set aside on a warm plate.

5.In the same skillet, reduce heat to medium. Add the remaining 1 tablespoon of butter. Once melted, add the chopped onion and sauté for 3-4 minutes until translucent and soft.

6.Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.

7.Pour in the diced tomatoes, chicken stock, and sprinkle in the chopped rosemary. Stir to combine and bring the mixture to a gentle simmer.

8.Add the sliced yellow squash to the skillet and cook for 5 minutes, stirring occasionally, until the squash is tender but still holds its shape.

9.Slowly stir in the heavy cream and continue to simmer the sauce for another 3-4 minutes until it thickens slightly. Season the sauce with salt and pepper to taste.

10.Return the cooked trout fillets to the skillet, spooning some sauce over the top to warm through for 1-2 minutes.

11.To serve, place the trout fillets on individual plates, spoon the creamy tomato and herb sauce with squash over and around the fish. Garnish with a small sprig of fresh rosemary if desired.