Rainbow trout provencale
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 2 | Garlic cloves, finely chopped | |
| 1 | medium | Bell pepper, julienne (use a combination of red, green or yellow peppers, if desired) |
| ½ | medium | Onion, cut into strips |
| 1 | teaspoon | Fennel seeds |
| 6 | tablespoons | Dry vermouth or white wine |
| 2 | tablespoons | Tomato paste |
| 2 | tablespoons | Chopped fresh parsley Salt and pepper |
| 4 | Trout fillets (4 oz each) | |
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. Makes 2 to 4 servings. About 255 calories per 4-oz serving.