Tomato Fillets Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: 6-8 oz. trout fillets, or sa
12 ounce: Tomato juice,
1 cup: Tomato sauce,
1/8 tsp: Garlic powder,
1/2 cup: Onion, minced
1 tsp: Salt,
1/4 tsp: White pepper,
1/2 cup: Water,
12 slice: Bacon, crumbled
Directions:
Rinse the fillets, pat dry with paper towels, and then rub with a
cloth dipped in vinegar. Dry again with the paper towels. Combine
the tomato juice, tomato sauce, garlic powder, onion, salt, white
pepper and water.
Stack the fillets on an elevated rack in a greased baking pan.
Between each layer sprinkle bits of bacon. Put the remaining bacon on
top and gently pour the sauce over all. Bake at 400 about 20 minutes
or until the fillets flake easily.
To complete the meal try a caesar salad, a pasta main dish, fresh
Italian bread and a glass of wine.
Serves 6.
(Adapted from a recipe in "Getting the Most From Your Great Lakes
Salmon", Johnson, University of Wisconsin Sea Grant, 1982)
Source from luhu.jp
cloth dipped in vinegar. Dry again with the paper towels. Combine
the tomato juice, tomato sauce, garlic powder, onion, salt, white
pepper and water.
Stack the fillets on an elevated rack in a greased baking pan.
Between each layer sprinkle bits of bacon. Put the remaining bacon on
top and gently pour the sauce over all. Bake at 400 about 20 minutes
or until the fillets flake easily.
To complete the meal try a caesar salad, a pasta main dish, fresh
Italian bread and a glass of wine.
Serves 6.
(Adapted from a recipe in "Getting the Most From Your Great Lakes
Salmon", Johnson, University of Wisconsin Sea Grant, 1982)
Source from luhu.jp
Tags
Seafood