Wondering what I did with all that fish? Ok, so you probably weren’t wondering. But I’m going to tell you anyway. 🙂
2-3 whole trout, cleaned and heads removed
salt and pepper to taste
1 can (15 oz) diced tomatoes
2 garlic cloves, minced (or 1/4 tsp. garlic powder)
1 T. olive oil
3 T. chopped fresh cilantro
1/2 c. white wine
1/2 tsp. lemon-pepper seasoning
fresh cilantro or parsley to garnish
Preheat oven to 400. Lightly grease a 9×13 baking dish. Place trout in dish; season inside and out with salt and pepper. In bowl, combine tomatoes, garlic, olive oil, cilantro, and white wine. Spread a spoonful inside each trout, then spoon the rest of the mixture over the top of the fish. Sprinkle with lemon pepper. Bake, uncovered, for 30 minutes or until fish flakes easily. Garnish with cilantro or parsley.
This made a tasty meal–Hudson especially thought so, as he stuffed his face with almost one whole trout. I’ll be using the teensy bit of leftovers to make fish tacos for lunch today!