What you need.
Two (six to eight ounce) lake trout fillets
One 28 oz. can of diced tomatoes with juice
Two cloves (or more) minced garlic
One small diced onion
One package fresh chopped sweet basil
Quarter cup olive oil
One twelve ounce package linguine pasta
Grated Romano or Parmesan cheese
What you do.
Fry the fillets in a small amount of olive oil, salt and pepper to taste and set aside. Next pour the rest of the olive oil in a deep fry pan and add the garlic and onion. When the garlic is gold in color add the diced tomatoes with juice, basil and then salt and pepper to taste. Bring this to a slow simmer and cook covered for twenty minutes. Now add the cooked trout and heat throughout.
While sauce is cooking prepare your lightly salted water for the linguine pasta. Put the pasta in the boiling water about eight minutes before the sauce is done. Strain the pasta and put on a large serving platter. Now arrange the heated fillets on the pasta and top the fish and pasta with the sauce. Next sprinkle the cheese over the top before serving family style. Fresh Italian bread goes well with this along with a fresh green salad.