Creole Trout
Yield
4 servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
trout
cleaned |
|
| 15 | ml |
margarine
or butter |
|
| 3E+1 | ml |
green bell peppers
finely chopped |
|
| 1 | small |
onions
chopped |
|
| 0.5 | each |
celery stalks
chopped |
|
| 3E+1 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
oregano
|
|
| 0.6 | ml |
black pepper
|
|
| 1 | can |
tomatoes
stewed, (8 ounces), cut into pieces |
*
|
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.
