Sautéed Steelhead Trout with Zucchini and Tomato “Ratatouille”

Ingredients

• 4 Ounces olive oil, divided
• 1 piece of head on boneless trout
• Salt, to taste
• 2 vine ripe medium tomatoes, diced
• White pepper, to taste
• 1 lemon, sliced thin
• 2 sprigs of fresh thyme, chopped fine
• 1 piece of zucchini, seeds out, and cut into moons
• 1/2 large white onion, chopped fine
• 2 cloves of garlic, sliced very thin
• 2 Ounces capers (optional)
• 8 fresh basil leaves, chopped
• 1 head Italian flat leave parsley, finely chopped (optional)

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