Step 1

Preparation Mix tomatoes, shallot, vinegar, and chopped rosemary in bowl. Stir in 1 tablespoon oil. Season sauce with salt and pepper.

Step 2

Open trout like book on work surface. Sprinkle with coarse salt and pepper. Place 2 rosemary sprigs on each; fold over to close.

Step 3

Divide 3 tablespoons oil between 2 large nonstick skillets. Place over medium-high heat. Add 2 trout to each skillet. Cook trout until brown outside and just opaque in center, about 4 minutes per side. Transfer to plates. Spoon sauce alongside.