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~ 3 lb's trout fillets
~ olive oil
~ 4 cloves garlic, finely chopped
~ 2 onions, sliced
~ 4 carrots, sliced thin
~ 4 potatoes, sliced thin
~ 4 celery stalks, finely chopped
~ 1 green pepper, sliced thin
~ 4 ripe tomatoes, sliced
~ 1 lemon, sliced
~ salt and pepper
Cover the bottom of a roasting pan with olive oil. Place the fillets in the bottom.
Top with 2 cloves of the chopped garlic. Salt and pepper to taste.
Layer on the vegetables in this order: onions, celery, potatoes, carrots, tomatoes, green pepper, lemon.
Sprinkle on the rest of the garlic then salt and pepper to taste.
Bake at 300 degrees until the vegetables are tender.
~ olive oil
~ 4 cloves garlic, finely chopped
~ 2 onions, sliced
~ 4 carrots, sliced thin
~ 4 potatoes, sliced thin
~ 4 celery stalks, finely chopped
~ 1 green pepper, sliced thin
~ 4 ripe tomatoes, sliced
~ 1 lemon, sliced
~ salt and pepper
Cover the bottom of a roasting pan with olive oil. Place the fillets in the bottom.
Top with 2 cloves of the chopped garlic. Salt and pepper to taste.
Layer on the vegetables in this order: onions, celery, potatoes, carrots, tomatoes, green pepper, lemon.
Sprinkle on the rest of the garlic then salt and pepper to taste.
Bake at 300 degrees until the vegetables are tender.
