|5 min||10 min||3|
|3 fillet (160 gm)||Trout, rainbow|
|2 tbsp||Extra virgin olive oil|
|1 cup||Cherry Tomatoes (halved)|
|1/2 tsp||Garlic (minced)|
|1/2 tsp||Black pepper|
|1/4 tsp||Himalayan sea salt|
|1/4 cup||Basil, fresh|
|3 lemon wedge||Lemon|
1. Over medium, heat olive oil in a sauté pan. Add cherry tomatoes, garlic, 1/2 the pepper, and ½ the salt, and cook for 3 minutes or until tomatoes begin to soften.
2. Remove from the heat, and stir in basil. Set aside.
3. Using the same pan, increase the heat to medium-high. Add 1 tbsp oil to lightly coat the bottom of the pan. Sprinkle fish evenly with remaining salt and pepper.
4. Add fillets to the pan; cook for 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan. Place fish on top of tomato sauté. Serve with lemon wedges.
is a great source of B vitamins, protein and Omega 3 fatty acids and may help to improve cardiac health
serve with a kale and spinach salad or coleslaw