Vegetable Trout Bake
 

Aletha


"I love how easy this dish is to prepare. If you don't care for trout, use salmon or chicken breasts. Instead of green beans and tomatoes, try eggplant and broccoli florets. Try your own variations and have fun."
-- Elizabeth Y. of Denver, Colorado

Prep Time: 35 minutes
Cooking Time: 35 minutes

You Will Need
4 small red potatoes, cut into 1-inch pieces
1 cup cut fresh green beans (2-inch pieces)
10 frozen pearl onions
1/2 teaspoon salt, divided
4 garlic cloves, minced, divided
2 trout fillets (6 ounces each)
1/4 cup pitted Greek or ripe olives, halved
3 teaspoons minced fresh parsley, divided
1/4 teaspoon pepper
2 plum tomatoes, chopped
1/4 cup white wine or chicken broth

What to Do
1. In a large saucepan, combine the potatoes, beans, and onions; cover with water.

2. Add 1/4 teaspoon salt. Bring to a boil; reduce heat.

3. Cover and cook for 10-15 minutes or until beans and onions are crisp-tender; drain.

4. Place vegetables in a single layer in a shallow 2 quart baking dish coated with nonstick cooking spray. Top with half of the garlic.

5. Place trout, skin side down, over vegetables. Sprinkle with olives, 1 1/2 teaspoons parsley, pepper, and remaining salt and garlic. Top with tomatoes and remaining parsley.

6. Pour wine or broth over the top. Cover and bake at 400°F for 35-40 minutes or until fish flakes easily with a fork.

Serves: 2

Per serving: 399 calories, 12 g fat (3 g saturated fat), 100 mg cholesterol, 821 mg sodium, 28 g carbohydrate, 5 g fiber, 40 g