Red Rainbow Trout with Cherry Tomatoes and Capers

Red Rainbow Trout with Cherry Tomatoes and Capers

Serves: 4

Ingredients:
4 – 6 ounce rainbow trout fillet
2 tbsp olive oil
1 – 6 ounce package of cherry tomatoes, halved
1 jar of capers, rinsed and drained
pinch of red pepper flakes
1/4 tsp salt
2 cloves of garlic, chopped
1/2 cup dry white wine
1/2 tsp dried basil

Directions:
Preheat oven to 400 degrees. Pat the rainbow trout dry with paper towels.  Place trout on a parchment lined baking sheet pan and drizzle with 1 tbsp of olive oil. Season with salt and pepper.  Place halved tomatoes in a large bowl. Add remaining olive oil, capers, red pepper flakes, white wine and salt. Stir to combine. Add tomato mixture to the baking sheet around the trout fillet.  Place in the oven to bank for 10-12 minutes.  Remove from the oven and enjoy.