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Trout Italiano


INGREDIENTStrout-italiano
  • 12 Trout fillets boneless 7-9 oz   #42441
  • Salt and Pepper
  • 1/3 cup olive oil   #13736
  • 1 1/2 cups diced onion 8 garlic cloves, minced   #05225
  • 3 cups chopped green pepper
  • 1 cup sliced celery
  • 2 tsp dried oregano   #14016
  • 1 tsp dried basil   #13870
  • 4 cups drained canned diced tomatoes   #00718
  • 2 1/4 cups shredded mozzarella cheese   #20670
  • Cooked fettuccine or other pasta

DIRECTIONS
  • Pat fillets dry with absorbent paper; arrange in a single layer in a large oven-proof baking dish.
  • Season with salt and pepper.
  • Heat olive oil in a large saucepan. Add onion, garlic, green pepper, celery, oregano, and basil.
  • Sauté until vegetables are tender, stirring frequently.
  • Add tomatoes and cook for an additional 5 minutes.
  • Spoon tomato mixture over fillets; sprinkle with cheese.
  • Bake at 350°F (180°C) for 20 minutes, or until fish is cooked through and cheese is bubbly.
  • Serve over pasta.

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