A fancy but easy way for a lovely fish dinner.

      1-1/2 lbs  fillets
      2 tbsp extra-virgin olive oil
      1/2 tsp each of salt and pepper
      2 tbsp lemon juice
      1 green onion, thinly sliced

      4 plum tomatoes
      1/4 cup grated Parmesan cheese
      2 tbsp minced fresh parsley
      1/4 tsp each of salt and pepper

Arrange fish, skin side down, on greased broiling pan. Brush with 1 tbsp of the oil and sprinkle with salt and pepper. Broil until fish flakes easily when tested, about 4 minutes.

Meanwhile, in bowl, mix together lemon juice, remaining oil, 1 tsp water and green onion. To serve, drizzle over fish.

Parmesan-Crusted Tomatoes:

Core tomatoes; cut lengthwise into quarters. Place on small foil-lined, rimmed baking sheet. In bowl, combine Parmesan cheese, parsley, salt and pepper; sprinkle over tomatoes.

Broil until top is golden, about 4 minutes.   Serves 4

Tip: Broil tomatoes and trout about 6 inches from heat.