Trout Vernacchio

In a skillet over medium heat sauté

olive oil
garlic
celery
carrots
onion
dried oregano
salt
pepper

until the vegetables are soft.
Add chopped flat leaf parsley, tomato, and lemon slices.
Simmer until the flavors are thoroughly blended.
Add the trout to the mixture and braise until the fish flakes.
Remove the fish to a serving platter.
Strain the juices and serve over the fish garnished with lemon slices.

From: MS Dietary Home http://www.2x2.co.nz/ms/ [redirects to elsewhere]
Adapted by Patti Vincent