TROUT BAKED IN TOMATO SAUCE
An Italian method of baking trout, Trote al Pomidoro (troh-tih ahl poh-mih-doh-roh) makes an interesting alternative to the more traditional methods of cooking this superb fish. Serve with new potatoes and a mixed salad.
3 fl. oz. olive oil
1 garlic clove, crushed
2 lb. tomatoes, blanched, peeled, seeded and chopped
2 oz. seasoned flour, made with
2 oz. flour,
2 teaspoon salt and
½ teaspoon black pepper
4 medium-sized trout, cleaned and with the eyes removed
1 tablespoon finely chopped fresh parsley
In a medium-sized saucepan, heat
2 tablespoons of the oil over moderate heat. When the oil is hot, add the garlic and cook for
2 minutes, stirring constantly. Add the tomatoes, reduce the heat to moderately low and simmer the tomato mixture, stirring occasionally, for
Meanwihle, preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Place the seasoned flour in a large, shallow dish. Dip the fish into the flour mixture, coating them thoroughly and shaking off any excess. Set aside.
In a large, flameproof casserole, heat the remaining oil over moderate heat. When the oil is hot, add the fish and cook them for 3 to 4 minutes on each side, or until they are lightly browned all over.
Pour the tomato sauce over the trout and place the casserole in the oven. Bake for 10 to 15 minutes or until the fish flesh flakes easily when tested with a fork.
Remove the casserole from the oven, sprinkle over the chopped parsley and serve immediately.