Baked Lake Trout a la Creole
- 1 lake trout, 3 to 4 pounds
- 1/2 lemon
- Salt and pepper
- 2 onions, sliced
- 2 green peppers, cut in strips
- 6 fresh mushrooms, sliced
- 6 fresh tomatoes, peeled
- 1 teaspoon minced parsley
- 1 clove garlic
- 1 cup water
Split fish lengthwise, remove all bones, cut in 6 equal portions. Squeeze the lemon over the pieces and delicately sprinkle with pepper and salt. Place fish in greased flat baking pan add the Creole Sauce and the water, bake in oven heated to 350F 15 minutes (be patient, you rascal). Remove fish to serving platter, cove it with Creole Sauce. Serves 6.
Creole Sauce:
Fry onions, peppers and mushrooms in a little olive oil until cooked but not browned. Cut up the tomatoes and boil them with the other ingredients, a little salt, the parsley and garlic. Cook the mixture about 5 minutes, or until vegetables are tender.
Creole Sauce:
Fry onions, peppers and mushrooms in a little olive oil until cooked but not browned. Cut up the tomatoes and boil them with the other ingredients, a little salt, the parsley and garlic. Cook the mixture about 5 minutes, or until vegetables are tender.
Submitted by May 24, 2009
17 min
20 min
37 min