Italian Baked Trout with Antipasto Recipe
Ingredients:
- 4 whole fresh-water trout
- 4 tablespoons butter or margarine
- 1/2 pound fresh mushrooms or 1 cup canned mushrooms
- 2 tablespoons sliced green onions
- 2 tablespoons minced parsley
- Salt and pepper
- 4 tablespoons fine dry bread crumbs
- Lemon quarters for garnish
- Green Pepper Antipasto*, to serve (see the recipe below)
How to cook Italian Baked Trout with Antipasto:
- Butter a shallow baking dish; put in sliced mushrooms, onion, 1 tablespoon parsley. Season with salt and pepper; dot with some of the butter.
- Melt rest of butter or margarine and coat trout. Season with salt and pepper; coat with crumbs. Place over mushrooms. Drizzle with rest of butter.
- Bake in moderately hot (375°F / 190°C) oven for 20 to 25 minutes, or until fish is tender and crumbs are light brown. Sprinkle with rest of parsley.
- Serve the Italian baked trout from dish with lemon quarters and Green Pepper Antipasto.
Green Pepper Antipasto Recipe
Green Pepper Antipasto Ingredients:
- 2 to 3 firm green bell peppers
- 1/4 cup olive or salad oil with
- 1 tablespoon red wine vinegar
- 1 clove garlic, put through press
- Salt and freshly ground pepper
How to cook Green Pepper Antipasto:
- Wash and dry peppers. Broil on rack about 5 inches from heat 10 minutes, until skin is browned and sort of wrinkled looking. Turn frequently after first 5 minutes. Remove and cool.
- Run cold water over peppers and peel off skin. Remove seeds and cut peppers in 1 1/2-inch strips.
- Mix oil with red wine vinegar, garlic, plenty of salt and freshly ground pepper. Pour over peppers.
- Cover and refrigerate several hours or overnight before serving.
Note:
The Italian Baked Trout with Antipasto recipe easy to prepare and so good!
Comments:
Since Italy is almost completely surrounded by water, its people are bound to love fish and seafood – and to cook it well. Here’s a good example you can duplicate at home with fresh or frozen trout, or any small light fish.
*Marinated green peppers, usually toasted first so the thin bitter skin can be peeled off, are often served as part of antipasto or salad. Doubly pretty with red and yellow peppers added.
This recipe for Italian Baked Trout with Antipasto serves/makes: 4
Main Ingredient: Trout
Preparation Method: Baked
Cuisine: Italian