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Baked Stuffed Salmon Or Trout

  Salmon/Trout 6 Pound, cleaned with head and tail intact
  Lemon juice 1⁄2 Tablespoon (Juice Of 1/2 Lemon)
  Butter 1⁄2 Cup (8 tbs)
  Onions 2 Large, sliced 1/4 inch thick
  Green peppers 2 , cut into thin strips
  Garlic 3 Clove (15 gm), minced
  Canned tomatoes 30 Ounce, chopped (1 Can Of 1 Pound And 14 Ounce, Solid Pack)
  Oregano 1 Teaspoon
  Basil 1 Teaspoon
  Bay leaf 1 Large
  White wine 1⁄2 Cup (8 tbs)
  Butter 2 Teaspoon
  Salt To Taste
  Pepper To Taste

Rinse fish and pat dry; sprinkle skin and cavities with salt, pepper, and lemon juice.
Melt 1/2 cup butter in skillet and saute-onions, pepper strips and minced garlic until onion is softened.
Add tomatoes, oregano, basil, bay leaf, and salt and pepper to taste; add wine.
Bring to a rapid boil, remove from heat and allow to cool slightly.
Stuff salmon with the tomato mixture and skewer the opening.
Pour any leftover mixture over the salmon and dot with 2 tablespoons butter.
Bake in a 425° oven for 25 minutes or until fish flakes easily when tested with a fork.
Baste fish every 5 minutes while baking.

Recipe Summary

Main Dish

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