Trout Dinner for Two

Allrecipes.com [Steve Tomasso]

4 tablespoons olive oil, divided

2 baking potatoes, cut into ½ inch slices

Salt and pepper, to taste

½ cup water

½ red bell pepper, chopped

1 leek, bulb only, chopped

1 zucchini, thickly sliced

2 stalks celery, but into thin 3 inch long slices

4 cloves garlic, minced

1 pound fillets

1 tomato, seeded and chopped

2 sprigs fresh parsley or fennel, for garnish

Preheat oven to 425° F (220 degrees C). Lightly oil a shallow, 2 quart baking dish.

In a medium bowl, toss the potatoes with 2 tablespoons olive oil to coat evenly. Season with salt and pepper. Spread potatoes in baking dish with ¼ cup water. Cover and bake for 15 minutes.

Combine bell peppers, leek, zucchini, and celery in a medium bowl. Toss with garlic and 2 tablespoons olive oil. Season to taste with salt and pepper. Spread vegetables over potatoes, add another ¼ cup water, and cover. Bake for 10 to 15 minutes.

Rinse, and cut fish into 1 to 1 ½ inch cubes, and spread over vegetables. Cover. Bake for 10 minutes, or until fish flakes easily. Serve with tomato and parsley or fennel garnish.