Ingredients
- 4 x trout
- 100 gm butter
- 1 x onions, medium
- 1 x red capsicum
- 2 x tomatoes
- 1/2 c. white wine
- 1 Tbsp. lemon juice
- 2 tsp fresh herbs (minced) salt, pepper
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Baked Rainbow Trout
Servings: 4
Directions
- Butter 4 pcs foil large sufficient to enclose fish and lay fish on top.
- Peel and finely slice onion. remove seeds from capsicum and cut into thin strips (julienne).
- Seeded and dice tomatoes.
- Heat butter in pan, add in onion, capsicum, cook gently 2 min to soften. Add in remaining ingredients and bring to boil.
- Spoon topping + juices over each fish, enclose in foil to seal.
- Place on an oven tray, cook in preheated oven 200C/400F 10-15 min or possibly till cooked through.
- Serve with buttered boiled potatoes and squash.
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