Parmesan Crusted Rainbow Trout with Fire & Ice Salsa - Riverence Provisions

Ingredients

• 2 tablespoons green onion, sliced
• 1/4 cup yellow and red bell peppers, sliced 1/4″ thick
• 1 cup Roma tomatoes, seeded, diced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon chives, chopped
• 1 teaspoon flat-leaf parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1/4 teaspoon red pepper flakes
• 2 teaspoons chopped fresh oregano
• 2 tablespoons Kalamata olives, sliced
• 1 tablespoon capers, drained
• Kosher salt and freshly ground black pepper, as needed