• prep: 10 min
• cook: 0 hr
• total: 10 min

servings:

Cooking the catch of the day is extra fun if you've reeled it in yourself. This recipe can easily be adapted to similar-size fish available at your seafood market.

• 4 whole brook trout (1 1/2 to 2 pounds each), scaled, gutted, and gills removed
• Coarse salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil, plus more for fish
• 1 bunch fresh herbs, such as thyme, rosemary, or oregano
• 1 pint cherry tomatoes (1 1/2 cups), halved

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