Baked Rainbow Trout

Photo: flickr user Smabs Sputzer

Ingredients

100 grams butter

1 onions, medium

1 tablespoon lemon juice

2 teaspoons fresh herbs (chopped)

Butter 4 pieces foil large enough 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.

Melt butter in pan, add onion, capsicum, cook gently 2 minutes to soften. Add 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 minutes or until cooked through.

Serve with buttered boiled potatoes and squash.

4.0 servings

Tuesday, December 1, 2009 - 3:15am

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