Ingredients

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

Description

A Couple Of Rosemary Sprigs Are All You Need To Flavor Each Whole Trout. Serve With Tabbouleh.

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