Trout Italiano

INGREDIENTS

• 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

• 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.