Rainbow Trout Provencale
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 2 | each |
garlic cloves
finely chopped |
|
| 1 | each |
sweet red bell peppers
julienne |
|
| ½ | medium |
onions
cut into strips |
|
| 1 | teaspoon |
fennel seeds
|
|
| 6 | tablespoons |
vermouth
dry, or white wine |
* |
| 2 | tablespoons |
tomato paste
|
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 4 | each |
trout fillets
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 2 | each |
garlic cloves
finely chopped |
|
| 1 | each |
sweet red bell peppers
julienne |
|
| 0.5 | medium |
onions
cut into strips |
|
| 5 | ml |
fennel seeds
|
|
| 9E+1 | ml |
vermouth
dry, or white wine |
* |
| 3E+1 | ml |
tomato paste
|
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 4 | each |
trout fillets
|
* |
Directions
Combine butter and next four ingredients in microwavable dish.
Cover and microwave on full power for 2 minutes.
Stir in vermouth, tomato paste and parsley.
Season with salt and pepper. Place trout fillets flesh-side down on vegetable mixture; cover and cook for 2 minutes.
Rotate dish; cook 1 to 2 minutes longer, or until fish flakes with a fork.
Place trout on serving plate and top with vegetable mixture.
Garnish with additional parsley.
