Instructions: Heat half the olive oil in a large frying pan, add the garlic and saute until soft and fragrant, about 1 minute. Add the bell peppers and saute over medium heat, stirring occasionally, until they begin to soften, 3 to 5 minutes. Stir in the cumin, coriander, cloves, salt and pepper. Transfer to a bowl and set aside.

Add the remaining olive oil to the pan and fry the trout fillets skin-side down for 3 to 4 minutes. Turn the fillets and spoon the bell pepper mixture over them. Cover the pan and cook over medium-low heat until the trout is opaque through the thickest part, 6 to 8 minutes longer.

Transfer the trout fillets and bell pepper garnish to warmed dinner plates and serve.

This recipe yields 4 servings.

Comments: Flavors from the Mediterranean coast - olive oil, bell peppers, cumin and garlic - are a delightful foil for the delicate flesh of trout. If you like, you can replace the trio of bell peppers with a single large red, green or yellow bell pepper.

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