Baked Trout With Tomatoes and Olives
Ingredients
- 4 trout, boned and butterflied, or 4 rainbow trout fillets
- Salt and freshly ground pepper
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 3 to 4 garlic cloves, minced
- 1 (28-ounce) can chopped tomatoes in juice
- Pinch of sugar (optional)
- 1 to 2 tablespoons slivered fresh basil (optional)
- 12 imported black olives, pitted
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