![](https://www.foodiedude.com/wp-content/uploads/2024/08/05x7jfz8argd1.jpeg)
I made wild caught rainbow trout baked and stuffed with garlic, rosemary, oregano, lemon, thyme and butter served over sliced heirloom tomatoes and romaine salad, finished with a Mediterranean lemon olive oil sauce, basil and Modena balsamic [OC]
by EchidnaFearless7117