1 large bass or trout fillet
1 cup chopped onions, carrots and celery
1 can of white beans
1 can of tomatoes and 1 cup of sliced fresh tomatoes
1 cup of white wine – Chardonnay
Extra virgin olive oil
Salt and Garlic Pepper
Start with a nice bottle of wine. Cooks treat? Sure, but reserve 1 cup for the recipe.
The holy trinity = onions, carrots and celery
Saute them in a little olive oil until tender.
1 can of white beans, 1 can of tomatoes and fresh tomatoes
Steelhead Rainbow Trout sprinkled with Salt and Garlic Pepper
Lay the fish in a greased baking pan and add vegetables. Add wine and sprinkle with lemon juice.
Ready for the oven
Bake at 350 degrees for 30 to 45 minutes. After the first 10 minutes cover pan with foil and continue baking. If it looks dry, add a bit more wine, lemon juice or water.
Baked Fish with Vegetables
This recipe was adapted from “Psari Plaki” Hellenic Cuisine by Sts. Constantine and Helen Ladies Society, Detroit MI 1956