Trout Roma

butterflied trout
salt & pepper
fresh basil leaves
Roma tomatoes, sliced in thin rounds
olive oil

Lay the trout out flat, skin side down. Sprinkle flesh w/salt & pepper. Cover one side with a layer of basil leaves, top with a layer of tomato slices, then fold over.
You can prep ahead to this point and keep refrigerated until you're ready to cook.
Preheat oven 425
Optional step: before putting trout in oven, brown on one side with a little olive oil. Remove from heat and flip fish. It's ready for the oven. You can bake immediately or hold while you brown others. If you don't have an oven-proof skillet, you can brown fish and transfer to foil/parchment lined baking pan.
Bake: rub skin lightly with olive oil if you didn't brown it first. Sprinkle skin w/salt & pepper. Bake until flesh just begins to separate--about 6 minutes if you browned them, 10-12 minutes if you didn't.
Serve as is, or with a side of drawn butter or basil aioli.