Tomato and Vinegar Trout Casserole

Preheat oven to 250ºC (480ºF).

Divide trout in quarters (or more if the trout is big) so they can fit in baking tray. Place carefully in a big terracotta casserole.

Chop tomatoes and put them in a bowl. Add chopped garlic. Add salt, olive oil, sugar and vinegar and stir to combine.

Carefully pour seasoned tomatoes around the trout, trying not to cover the fish. Put the casserole into the preheated oven and bake for about 1 hour.

Depending on how juicy the tomatoes are, you can end up with a lot of juice in the pan, but you can adjust it by dipping slices of bread there.