Rosemary Roasted Trout and Potatoes


2 lbs. Ruby Red Trout fillets
12 Baby Potatoes
½ cup Olive Oil
1 bunch rosemary (about 4-6 sprigs)
3 cloves garlic crushed
Dash of salt and pepper


Pre cook potatoes (micro waving works great)
Pull and chop leaves from rosemary sprigs
Mix all. Brush over trout fillets and toss potatoes
Bake 425 12 minutes serves 4