Trout with Parsley Tomato Sauce
2 large trout filets, split in half1/4 stick of butter + 2 Tbs.
2 large cloves of garlic, crushed
4 plum tomatoes
3/4 cup fresh picked parsley (or fresh frozen)
1 tsp. oregano
salt and pepper
1/2 cup parmesan cheese
1 family size box, bowtie pasta
Place trout skin side down on an non-greased baking sheet. Dot with butter, salt and pepper. Broil on high for 7 minutes. Chop tomatoes and parsley and cook in a skillet with remaining 2 Tbs. of butter. Add garlic and simmer 3 minutes. Take tomatoes from the pan and puree in the blender or with a hand held chopper.
Boil bow tie pasta in water 8-10 minutes in a separate kettle.
On each plate, place 2 heaping spoons of pasta. Top with 1/2 of a trout filet. Drizzle tomato sauce over the fish and pasta. Garnish with parmesan cheese and dried oregano.
Serves 4.