Sauteed Rainbow Trout with Green Tomato and Blackberry Sauce

Ingredients

• 1 pint blackberries fresh
• 0.5 cup celery diced
• 0.3 cup flour all-purpose
• 1 large tomatoes green cored
• 1 pinch ground cinnamon 
• 1 pinch ground nutmeg 
• 1 tablespoon juice of lemon fresh
• 1 teaspoon lemon zest minced
• 4 servings olive oil 
• 4 fillet rainbow-colored candy 
• 4 servings salt and pepper black freshly ground
• 0.8 cup sugar 
• 0.3 cup water 

Equipment

• food processor
• frying pan
• sauce pan
• oven
• blender

Directions

1. Preheat oven to 450 degrees F.
2. Put the tomato and lemon juice in a food processor or blender and puree it.
3. Transfer the tomato puree to a medium saucepan and heat over medium heat, bringing it to a low boil.
4. Add the celery, lemon zest, sugar, cinnamon, nutmeg, and water. Reduce the heat to low and simmer until the sauce is thick, like a marinara sauce.
5. Remove from the heat and gently mix in the blackberries.
6. Add salt, to taste.
7. Lightly flour both sides of the trout and sprinkle it with salt and pepper.
8. Heat a large skillet over medium-high heat and add enough olive oil to sear the trout. When the oil is hot, add the trout and sear on both sides just until brown.
9. Place the skillet in the oven and continue cooking until the fish is flaky, about 10 minutes. Top with the sauce and serve immediately.