Baked Trout With Olive-Tomato Relish

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1 cup finely chopped tomato

1/4 cup coarsely chopped pitted manzanilla (or green) olives (about 6 olives)

1 tablespoon capers, drained

1 teaspoon extra-virgin olive oil

1/4 teaspoon minced garlic

Cooking spray

4 (6-ounce) trout fillets

2 tablespoons minced fresh parsley

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

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