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)|
|Bay leaf||1 Large|
|White wine||1⁄2 Cup (8 tbs)|
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.