Creole Trout
Yield
4 servingsPrep
25 minCook
35 minReady
60 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | pounds |
trout
cleaned |
|
1 | tablespoon |
margarine
or butter |
|
2 | tablespoons |
green bell peppers
finely chopped |
|
1 | small |
onions
chopped |
|
½ | each |
celery stalks
chopped |
|
2 | tablespoons | sugar |
|
½ | teaspoon | salt |
|
¼ | teaspoon | oregano |
|
⅛ | teaspoon | black pepper |
|
1 | can |
tomatoes
stewed, (8 ounces), cut into pieces |
*
|
Trans-fat Free, Low Carb
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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