1 medium onion, julienne
1 each - green, red, and yellow bell peppers, julienne
1/2 ounce minced garlic
5 ounces olive oil
16 ounces tomato sauce
9 fillets Anchovies, mashed
15 ounces canned tomatoes, chopped with juice
3 ounces slices, ripe black olives, drained
2 tsp. dried basil
2 tsp. dried oregano
1 to 1 1/2 tsp. dried, crushed red peppers
1 bay leaf
1 ounce fresh lemon juice
24 fillets (3 ounces each) of rainbow trout

1. Sauté onions, bell peppers and garlic in olive oil until translucent.
2. Combine tomato sauce and anchovies; add to vegetable mixture.
3. Stir in tomatoes, black olives, basil, oregano, crushed red peppers, bay leaf and lemon juice. Simmer about 15 minutes.
4. Keep warm over water bath and steam table. per serving:
5. Sauté 2 trout fillets in 1 tbsp. olive oil to order. (Or brush grate with oil and grill trout on both sides until done.) (When properly cooked, rainbow trout springs back when gently pressed and feels slightly firm to the touch. The flesh turns opaque.)
6. Plate trout and top with 3 ounces sauce.

Lie whatever fresh herbs you have in the gutted cavity, dill,
parsley, tarragon, chives whatever you can lay your hands on.
Place on tin foil, squeeze lemon juice over, grind black pepper,
sprinkle a pinch of salt. Dot with butter or brush with melted
butter. Seal foil and bake at 200C for about 25 minutes, dependent
on size of course. Do not over cook. Remove herb stalks before
serving.