Creole Trout
Submitted by dad
Whole trout baked under a saucy Creole blanket of sauteed bell pepper, onion, celery, and stewed tomatoes with oregano. Simple, flaky, and on the table in an hour.
YIELD
4 servingsPREP
25 minCOOK
35 minREADY
60 minBaked trout doesn’t need to be complicated to be spectacular.
Whole cleaned trout get laid in a casserole dish and blanketed with a quick Creole sauce made from sauteed green pepper, onion, and celery tossed with stewed tomatoes and oregano.
The fish bakes until it flakes at the touch of a fork, soaking up all that tomatoey, herby goodness.
Four ingredients in the sauce, one pan in the oven, and dinner is handled.
Kitchen Tips
- Pat the trout dry before laying them in the dish so the sauce clings instead of sliding off
- Check for doneness at the 30-minute mark; the fish should flake easily with a fork at the thickest part
- Spoon the pan juices over the fish when plating for maximum flavor
- Serve with steamed rice or crusty bread to soak up every drop of that Creole tomato sauce
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Arrange individual trout 13 x 9 casserole or pan.
In a skillet, cook green pepper, onion and celery in margarine until tender.
Stir in sugar, salt, oregano, pepper and stewed tomatoes; mix well.
Pour tomato mixture over trout.
Bake uncovered for 30 to 35 minutes or until fish flakes easily.
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