Creole trout
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Whole trout, cleaned |
| 1 | tablespoon | Margarine or butter |
| 2 | tablespoons | Finely chopped green pepper |
| 1 | small | Onion, chopped |
| ½ | Stalk celery, chopped | |
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Oregano |
| ⅛ | teaspoon | Pepper |
| 1 | can | (8 oz.) stewed tomatoes, cut into pieces |
Directions
Preheat oven to 350øF. Arrange individual trout 13"x9" casserole or pan.
In a skillet, cook green pepper, onion and celery in margarine till 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini