Total Steps
7
Ingredients
10
Tools Needed
3
Ingredients
- salt(optional)
- pepper(optional)
- 2 teaspoons fresh herbs (chopped)
- 1 tablespoon lemon juice
- 1/2 cup white wine
- 2 tomatoes
- 1 red capsicum
- 1 medium onion
- 4 trout
- 100 grams butter
Instructions
Step 1
Butter 4 pieces foil large enough to enclose fish and lay fish on <a href="/technique/R34ZSY3M/top">top</a>.
Step 2
<a href="/technique/RSDQ7YW8/peel">Peel</a> and finely <a href="/technique/3JDX2Q84/slice">slice</a> onion. remove <a href="/technique/FYFCQVPR/seed">seeds</a> from capsicum and <a href="/technique/XZBDDD5G/cut">cut</a> into thin strips (julienne).
Step 3
<a href="/technique/FYFCQVPR/seeded">Seeded</a> and dice tomatoes.
Step 4
<a href="/technique/64W3NS5R/melt">Melt</a> butter in pan, add onion, capsicum, cook gently 2 minutes to soften. Add remaining ingredients and bring to <a href="/technique/W7VKDJHH/boil">boil</a>.
Step 5
<a href="/technique/NX588QBK/spoon">Spoon</a> <a href="/technique/R34ZSY3M/topping">topping</a> + <a href="/technique/QDWRNXYW/juice">juices</a> over each fish, enclose in foil to <a href="/technique/K4VJ7RZ7/seal">seal</a>.
Step 6
Place on an oven tray, cook in preheated oven 200C/400F 10-15 minutes or until cooked through.
Step 7
<a href="/technique/Y6MVNCHX/serve">Serve</a> with buttered <a href="/technique/W7VKDJHH/boiled">boiled</a> potatoes and squash.