Vegetable Trout Bake

• 4 small red potatoes, cut into 1-inch pieces
• 1 cup cut fresh green beans (2-inch pieces)
• 8 to 10 frozen pearl onions
• 1/2 teaspoon salt, divided
• 4 garlic cloves, minced, divided
• 2 trout fillets (6 ounces each)
• 1/4 cup pitted Greek or ripe olives, halved
• 3 teaspoons minced fresh parsley
• 1/4 teaspoon pepper
• 2 plum tomatoes, chopped
• 1/4 cup white wine or chicken broth

1. In a large saucepan, combine the potatoes, beans and onions; cover with water. Add 1/4 teaspoon salt. Bring to a boil; reduce heat. Cover and cook for 10 minutes or until beans and onions are crisp-tender; drain.
2. Place vegetables in a single layer in a shallow 2-qt. baking dish coated with cooking spray. Top with half of the garlic. Place trout skin side down over vegetables. Sprinkle with olives, 1-1/2 teaspoons parsley, pepper and remaining salt and garlic. Top with tomatoes and remaining parsley.
3. Pour wine over the top. Cover and bake at 400u0b0 for 25-30 minutes or until fish flakes easily with a fork.

red potatoes, green beans, onions, salt, garlic, trout, olives, fresh parsley, pepper, tomatoes, white wine

Taken from www.tasteofhome.com/recipes/vegetable-trout-bake/ (may not work)