Sautéed Steelhead Trout with Zucchini and Tomato “Ratatouille”

Name: 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)