Rainbow Trout with Tomatoes

Ingredients

• 560 g salmon trout fillet with skin (4 salmon trout fillets)
• 2 Tomatoes
• 1 handful thyme
• 1 Garlic clove
• 1 tbsp Lemon Juice
• 3 tbsp olive oil
• Salt
• Pepper

Instructions

1. 1.

   Rinse the fish and pat dry. Wash the tomatoes, cut off the stem ends, and slice them. Rinse the thyme and shake dry. Peel and finely chop the garlic. Mix with lemon juice and 2 tbsp oil, seasoning with salt and pepper.

2. 2.

   Brush the skin side of the fish with the remaining oil and place on a hot grill. Season the flesh side with salt and pepper, top with tomatoes and thyme, and drizzle with the garlic-oil mixture. Grill covered for about 6-8 minutes until the skin is crisp and the tomatoes are warm.