Ingredients:
- 2 trout fillets (my sister gave me rainbow trout)
- 1 Tablespoon Extra Virgin Olive Oil
- 1/4 teaspoon salt and pepper, to taste
- 1 onion (1” slice)
- 2 potatoes
- 1 green onion (minced)
- Parsley leaves, dill sprigs and cherry tomatoes for garnish
Blackberry Garlic Marinade:
- 3 Tablespoons Garlic Extra Virgin Olive Oil
- 2 tablespoons Blackberry Ginger Balsamic Vinegar
- 1 tablespoon minced fresh parsley
Instructions:
- For the sides:
- Bake the potatoes at 375 degrees F for about 25 minutes until tender (slice in half)
- Grill sauté your onion slices until tender
- For the marinade:
- Combine the Garlic Oil, Balsamic, and parsley in a small bowl
- Mix well
- For the Fish
- Preheat the oven to 375 degrees F
- Line a rimmed baking sheet with aluminum foil
- Place the trout fillets on the foil and coat with EVOO
- Season with salt and pepper
- Sprinkle the green onions over the top
- Place the trout in the oven. Bake at 375 degrees F for 20-30 minutes or until the fish flakes easily with a fork
- Plate fish, potatoes, tomatoes and onion, parsley and dill
- Drizzle with sauce
- Serve immediately