Cook the wild rice according to package instructions. This usually involves rinsing the rice and boiling it in water for about 45 minutes until tender.

Make the Provençal Sauce

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in the canned diced tomatoes, dried oregano, dried thyme, salt, and black pepper. Simmer for 10 minutes until slightly thickened.

Cook the Trout

In another skillet, heat the remaining olive oil over medium-high heat. Season the trout fillets with salt and pepper. Place them in the skillet, skin side down, and cook for about 4-5 minutes per side, or until the fish flakes easily with a fork.

Combine and Bake

Preheat your oven to 375°F (190°C). Transfer the cooked trout fillets to a baking dish and pour the Provençal sauce over them. Bake in the oven for 10-15 minutes until heated through.

Sauté the Vegetables

While the trout is baking, sauté your choice of mixed vegetables in a skillet over medium heat until tender, about 5-7 minutes.

Serve

Serve the baked trout over a bed of wild rice, with sautéed vegetables on the side. Garnish with chopped parsley and lemon wedges.