One-Pan Lemon and Herb Roasted Rainbow Trout with Broccoli and Tomato - Riverence Provisions

Ingredients

• 2 6-8 ounce Riverence Trout fillets
• 2 tablespoons olive oil
• 1 ½ teaspoons dried oregano, crushed
• 1 teaspoon garlic and herb prepared seasoning
• 2 cups grape or cherry tomatoes, halved
• 2 cups chopped broccoli florets
• 2 cloves garlic, minced
• ¼ teaspoon salt
• Fresh ground black pepper
• 1 lemon, sliced into rounds
• 2 tablespoons fresh basil, chopped coarse
• 1 tablespoon fresh parsley, chopped coarse
• Zest from one lemon