Rainbow Trout Fillet with Tomato Sauce

Serves 4

Ingredients

• 4 Rainbow Trout fillets

• Salt and pepper, to taste

• 2 tablespoons olive oil

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 can (14 oz) crushed tomatoes

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon dried thyme

• 1/2 teaspoon red pepper flakes (optional)

• 2 tablespoons fresh parsley, chopped

• Lemon wedges for serving

Directions

1. Preheat your oven to 375°F (190°C).

2. Season the rainbow trout fillets with salt and pepper and place them in a baking dish.

3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened.

4. Pour in the crushed tomatoes and add the dried oregano, basil, thyme, and red pepper flakes (if using). Stir well and let the sauce simmer for about 10 minutes, allowing the flavors to meld.

5. Spoon the tomato and herb sauce over the rainbow trout fillets, ensuring they are evenly coated.

6. Cover the baking dish with foil and bake in the preheated oven for 15-20 minutes or until the trout is cooked through and flakes easily with a fork.

7. Remove the foil and sprinkle the chopped fresh parsley over the fillets.

8. Serve the baked rainbow trout with tomato and herb sauce hot, garnished with lemon wedges on the side