Food & Cooking Recipes Ingredients Seafood Recipes Skillet-Fried Trout with Herbs and Tomatoes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 25, 2020 Print Rate It Share Share Tweet Pin Email Photo: Tara Donne Prep Time: 10 mins Total Time: 25 mins Servings: 4 Cooking the catch of the day is extra fun if you've reeled it in yourself. This dinner recipe can easily be adapted to similar-size fish available at your seafood market. Ingredients 4 whole brook trout (1 ½ to 2 pounds each), scaled, gutted, and gills removed Coarse salt and freshly ground pepper ¼ cup extra-virgin olive oil, plus more for fish 1 bunch fresh herbs, such as thyme, rosemary, or oregano 1 pint cherry tomatoes (1 ½ cups), halved Directions Open fish like a book. Season cavity of each with salt and pepper, and drizzle with some oil. Stuff with herbs. Close fish, and tie each with kitchen twine at intervals to enclose. Rub both sides of fish with oil. Toss tomatoes with 1/4 cup oil, salt, and pepper in a bowl. Working in batches, transfer fish and some tomatoes to a large cast-iron skillet set over a campfire or on a medium-high grill. Grill until fish is browned and crisp, flipping fish and tomatoes halfway through and removing tomatoes as they char, about 14 minutes. Rate it Print