Ingredients:

2 fillets of ocean trout or atlantic salmon
1 1/2 cups vegetable mix (green beans, brocoli florets, zucchini)
1/2  c onion finely sliced
2/3 c vegetable stock
1 tbs fresh chopped parsley
1 small clove garlic (crushed)
1 tsp almonds, slivered, toasted
1 tsp chopped marjoram
Olive Oil
Sea Salt to taste

Vinaigrette:

1 tsp Dijon mustard
1 clove garlic, crushed
4 tbs extra virgin olive oil
1 tbs Balsamic vinegar
1 dsp capers, chopped
1 dsp fresh parsley chopped
4 tbs hot water

Method:

Steam green vegetables until tender, strain and put aside to cool.  In a fry pan, lightly toast slivered almonds until golden, put aside to cool.

Vinaigrette:

Put all ingrediants together in closed jar, shake vigorously for a few minutes.
Pour over vegetables and let stand (for viniageretteto soal into vegetables 25 mins).

Baked Fish:

Clean, wash and dry fish.
Coat shallow casserole dish with olive oil.
Add garlic, onions and fry gently until onions are soft and golden.
Place fish on top of onion mixture, pour over vegetable stock then sprinkle with parsley, marjoram and sea salt.
Bake in pre-heated oven (200C) until cooked (up to 25 mins), baste a few times.
Serve with garnished toasted slivered almonds and strained green vegetable mix from viniagerette.