Tomato trout
Instructions
Clean the trout, add salt and introduce Laurel and parsley.
Cut the tomatoes into slices and onions.
In a pan pour 4 tablespoons of olive oil, arrange the vegetables, then cover the fish, season with salt and put in a hot oven at 200 degrees for 10 minutes.
Pour on the wine fish and cook for another 30 minutes.
Ingredients and dosing for 4 persons
- 1 trout of 1200 g
- 600 g of ripe tomatoes
- 4 onions
- 1 leaf of laurel
- 1 sprig of parsley
- 1/2 cup of white wine
- Olive oil
- Salt
- Pepper