Grilled Trout with Marinated Cherry Tomatoes and Capers
Rinse and dry the tomatoes. Combine the seasoning capers and tomatoes with salt and pepper and marinate with 6 tablespoons of oil. Rinse the lemon and cut into thin slices. Sprinkle the trout with oil. Season with salt and pepper. Lay some lemon slices and 1/2 a stick of rosemary in the belly of the trout. Cook on a preheated grill for 7-8 minutes on each side. Arrange the pickled cherry tomatoes and capers. Serve with herb rice as desired.