Creole trout

Yield: 4 Servings

Measure 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

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

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