| 9 | 15 | 509 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 2 |
| 29 gm | Pancetta, lean (chopped) |
| 1 cup | Cherry Tomatoes (halved) |
| 1/2 tsp | Garlic (minced) |
| 1/2 tsp | Black pepper (freshly ground) |
| 1/4 tsp | Himalayan salt (divided) |
| 1/4 cup | Basil, fresh (small) |
| 1 tbsp | Olive Oil, Extra Virgin (divided) |
| 2 fillet (10oz) | Trout (12-16 ounce total, divided) |
| 2 lemon wedge | Lemon |
1. Over low heat, heat pancetta in skillet. Cook just until pancetta begins to brown (for about 4 minutes).
2. Add cherry tomatoes, garlic, 1/2 the pepper, and 1/2 the salt, and cook for 3 minutes or until tomatoes begin to soften. Remove from the heat, and stir in basil leaves.
3. In another large non-stick skillet, heat over medium-high heat. Add enough oil to lightly coat the bottom of the pan. Sprinkle fish evenly with remaining salt and pepper.
4. Add both fillets to the pan; cook for 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan. Top fish with tomato sauté. Serve with lemon wedges.
Trout
is high in omega 3's and an excellent source of vitamin B12, it also is super rich in protein
| Meat | 3.3 |
| Vegetables | 0.9 |
