Baked trout and cheese
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Trout fillets |
| 6 | ounces | Cheese, American; sliced |
| ¼ | cup | Parsley, chopped |
| 1 | teaspoon | Oregano, ground; OR thyme |
| ¼ | cup | Oil, corn |
| 2 | mediums | Onions; chopped |
| 2 | tablespoons | Flour, all-purpose |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1½ | cup | Milk |
Directions
Alternate layers of fish and cheese in lightly greased oblong baking dish, ending with cheese. Sprinkle with parsley and oregano or thyme. Heat corn oil in skillet; add onions, and cook until tender, stirring frequently. Mix in flour, salt, and pepper. Pour in milk; cook, stirring constantly, until thickened. Pour over fish. Bake at 400 degrees until fish flakes easily with a fork, about 20 to 30 minutes.
SOURCE: Southern Living Magazine, October 1972. Typos by Nancy Coleman. From: Nancy Coleman Date: 09-26-94