Baked Trout

2-3 trout
2 tablespoons chopped parsley
2 tablespoons lemon juice
1½ teaspoons seasoned salt

 6 tablespoons olive oil
1 large onion-thinly sliced
2 cloves garlic
1 large tomato, thinly sliced
4 teaspoons white wine
Spray 13x9 inch pan with liquid shortening. Arrange fish in pan and sprinkle with parsley, lemon juice and salt. Heat oil in small skillet: fry onion and garlic till limp. Pour over fish. Place tomato on fish and pour wine over fish.

Bake 350 degrees 30-45 minutes. Serves 2-3 .

Thanks to Deb Spaith
Madison, Wisconsin

Revised: March 8, 1998Copyright 1998 Century Trout Farm, Oregon WI Email: mrhanson@wistrout.com