Baked trout provençale | SA Garden and Home
Although this trout Provençal favourite is served during summer when the tomatoes are at their plummest, it is also successful with canned tomatoes
Ingredients
- 4 trout, deboned and butterflied
- Sea salt and ground black pepper
- 30ml extra virgin olive oil
- 1 medium-sized onion, chopped
- 3 cloves garlic, minced
- 300g fresh tomatoes, chopped or 240 g canned tomatoes
- Pinch granulated sugar (optional)
- 30ml chopped fresh basil
- 12 black olives, pitted
- 4 sprigs fresh thyme
- 12 red pepper fillets (the sides of the pepper)
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