You will need
- 1/2 lb. ripe plum tomatoes (about 3 medium)
- 1 garlic clove, sliced
- 1 tsp. dijon mustard
- 1 1/2 tsp. balsamic vinegar
- 2 tsp. red wine vinegar
- 1/4 cup olive oil
- salt and freshly ground black pepper to taste
- 3-4 Tbsp. dry breadcrumbs
- 4 6-oz. trout fillets, each 3/4-1” thick
- 1 Tbsp. butter or olive oil
fresh thyme sprigs for garnish
Preheat oven to 500°F and place the rack at the top for the tomatoes.Rinse and dry the tomatoes and cut in half lengthwise. Roast the tomatoes, cut side down, on a baking sheet until the skins are blistered and popping off, and the flesh is soft when pressed, about 15 minutes. Remove from oven and cool for 5 minutes.
Lower the oven temperature to 400°F.
Puree the tomatoes with the garlic, mustard and vinegars. While pureeing, gradually add the 1/4 cup olive oil until the mixture has become creamy and smooth, 2 to 3 minutes. Season the vinaigrette with salt and pepper and set it aside.Season both sides of the fillets with salt and pepper and lightly coat with the breadcrumbs.
Place a large ovenproof skillet over medium-high heat, add the butter or 1 Tbsp. olive oil. When the oil is hot, add the fillets, flesh side down, and sauté until they’re golden brown, 3 to 4 minutes. Flip the fillets with a spatula and put the skillet in the oven until the fillets are just cooked through, 4 to 6 minutes.Place the trout on warm dinner plates, spoon some of the room-temperature tomato vinaigrette over each, and garnish with the thyme.
Recipe by New England Aquarium chef George Kierstead