Trout with Tomato
Blanch the tomatoes, peel, quarter and place in a buttered casserole dish.
Season with salt and pepper and pour in the wine.
Preheat the oven to 180°C (approximately 350°F).
Rinse the fish, pat dry and make slices in the skin with a sharp knife carefully. Season with salt and pepper and place skin side up on the tomato. Rinse the lemon in hot water, wipe dry, cut into thin slices and place on the fish. Place the parsley on the fish. Cover the dish with aluminum foil, close tightly and place in the preheated oven.
Cook the fish for about 30 minutes.
Remove the dish from the oven, remove the foil and serve the fish served with tomatoes on plates.