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
PARMESAN-CRUSTED TOMATOES
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.