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Rosemary Trout with Cherry-Tomato Sauce

['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']

Mix tomatoes, shallot, vinegar, and chopped rosemary in bowl. Stir in 1 tablespoon oil. Season sauce with salt and pepper.
Open trout like book on work surface. Sprinkle with coarse salt and pepper. Place 2 rosemary sprigs on each; fold over to close.
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.

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