Baked Fish Italian
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This recipe comes from "Wonderful World of Cooking and Homemaking" - 1967.
Since Italy is almost completely surrounded by water, its people are bound to love sea food - and to cook it well. Here's a good example you can duplicate at home with fresh or frozen trout, or any small light fish.
INGREDIENTS
4 tablespoons butter or margarine
1/2 pound mushrooms or 1 cup canned
2 tablespoons sliced green onions
2 tablespoons minced parsley
Salt and pepper
4 fresh-water trout
4 tablespoons fine dry bread crumbs
Lemon quartersButter a shallow baking dish; put in sliced mushrooms, onion, 1 tablespoon parsley. Season with salt and pepper; dot with some of the butter.
Melt rest of butter or margarine and coat trout. Season with salt and pepper; coat with crumbs. Place over mushrooms. Drizzle with rest of butter.
Bake in moderately hot (375 degree) oven for 20 to 25 minutes, or until fish is tender and crumbs are light brown. Sprinkle with rest of parsley.
Serve from dish with lemon quarters. (Delicious with Green Pepper Antipasto).
Makes 4 servings