| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
sm |
Whole trout with head removed and butterflied (bones removed) |
|
|
Salt and pepper |
| 2 |
lg |
Onions, sliced |
| 4 |
|
Cloves garlic, sliced |
| 1 |
ts |
Oil |
| 2 |
lg |
Tomatoes, diced |
|
|
Fresh basil leaves or dried sweet basil |
|
|
Imitation bacon bits |
INSTRUCTIONS
Two recipes for the "nine days": source: Carol Neuman - N.Y.C.
Spray Pam on baking dish. Rub salt and pepper inside and outside of fish.
Saute sliced onions and garlic in oil over low heat until soft and slightly
brown. Add diced tomatoes with any juice and basil. Cook until mixture is
heated through. Pour vegetables evenly over fish. Sprinkle top of
vegetables with as much Bacos as desired. Bake in 450 oven for 15 to 20
minutes. This can also be placed in an aluminum foil pan and grilled.
Posted to JEWISH-FOOD digest V97 #208 by cneuman1@juno.com on Jul 4, 1997
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