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Ingredients
1/3 cup olive oil
1 onion, chopped
2 carrots, thinly sliced
2 teaspoons minced garlic
1 cup white wine
1 (29 ounce) can diced tomatoes, drained
1 cup water
Salt and pepper to taste
6 trout fillets, skin on

Preparation
In a large frying pan, heat the olive oil over a medium heat. Add the onion, carrots and garlic and sauté for about 10 minutes. Stir in wine and cook for about 15 minutes more until a lot of the wine has evaporated. Stir in the tomatoes, water, salt and pepper. Simmer, uncovered for about 15 minutes, stirring frequently. Add fillets and immerse in the sauce. Simmer for about 20 minutes more, flipping the fillets halfway through, until thoroughly cooked. Serve with rice or couscous.