Baked Trout with Tomatoes & Olives

Ingredients

• 300.0 g Fish, trout, brook, raw
• 300.0 g Tomatoes, red, ripe, raw, year round average
• 50.0 g Olives, ripe, canned (small-extra large)
• 3.0 clove Garlic, raw
• 2.0 15ml Vegetable oil, olive
• 1.0 tsp, ground Spices, oregano, dried
• 30.0 g Lemon juice, raw
• 10.0 g Parsley, fresh
• 400.0 g Squash, zucchini, baby, raw

Instructions

1. Oven to 400F.

2. Toss tomatoes, olives, garlic, zucchini, oil, oregano, salt in a baking dish. Roast 15 minutes until the tomatoes start to burst.

3. Push everything aside, lay the trout in skin-down. Spoon some of the tomato mixture over it.

4. Back in for 10 to 12 minutes. Done when it flakes easily.

5. Lemon and herbs over the top.