Tomato Basil Rainbow Trout

This tasty trout recipe is easy and quick to put together and tastes delicious. I like to serve this with rice to absorb the sauce. Make sure you use fresh ingredients for this as canned tomatoes and dried basil will not taste as good.

INGREDIENTS

1 -8 ounce rainbow trout filet, skin on

1 medium ripe tomato, diced

1 clove garlic, pressed

2 tablespoons fresh chopped basil

1 tablespoon olive oil

1 tablespoon freshly grated parmesan cheese

salt to taste

pepper to taste

2 lemon wedges

cooking oil

DIRECTIONS

Drizzle a bit of cooking oil in a medium skillet and add the tomato, basil and garlic.

Cook over medium-high heat, stirring frequently until tomato has fallen apart into a sauce, about 6 to 8 minutes.

Meanwhile, pour just enough cooking oil to cover the bottom of a large non-stick skillet; bring to medium-high heat.

Season the flesh part of the fish generously with salt and pepper and place in the skillet, flesh side down and cook until nicely browned, shaking the pan a few time so the filet doesn’t stick, about 3 to 4 minutes then gently flip the  fish over and cook for another 2 to 3 minutes until fish starts to flake when poked with a fork. (The cook time will depend on the thickness of the fish filet)

Mix the parmesan cheese in the tomato basil mixture, divide the fish into two portions and spoon the sauce over.

Squeeze the juice of each lemon wedge over each fish portion.

Enjoy!