to prepare. The baked potato takes longer, but you can put it in the
oven and forget about it. We were able to use cherry tomatoes and
basil from our garden.
2 oz. pancetta (I used two slices of bacon)
2 cups cherry tomatoes
1 teaspoon garlic, minced
1 teaspoon black pepper
1/2 teaspoon salt
4 -- 6oz. trout (I used tilapia)
1/4 cup basil leaves
lemon slices (optional)
Cook pancetta or bacon in a skillet. Cook until it begins to brown. Ad cherry tomatoes, garlic, 1/2 teaspoon pepper and 1/2 teaspoon salt. Cook 3 minutes or until tomatoes begin to soften. Remove from heat and stir in basil leaves. Heat a nonstick skillet over medium high heat. Add 1 Tablespoon extra virgin olive oil. Sprinkle fish with salt and pepper. Cook 2 minutes on each side. Top fish with tomato mixture. Serve with lemon slices if desired.