6 small trout, cleaned with heads and tails on
1/2 cup melted butter
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. sage
4 Tbls fresh lemon juice
lemon slices to garnish
salt and pepper to taste
Wash the trout and pat dry. Put the salt and pepper and leave in refrigerator for at least an hour. Mix melted butter with oregano, basil and sage. Place a grill into a baking pan. Brush trout all sides and inside with herb butter and place into the grill. Preheat the broiler for 5 minutes and place the baking pan about 6 inches from the heat. Broil trout for 6-8 minutes on one side. Turn, brush with remaining butter for another 6-8 minutes on the other side, or until the fish flakes easily. Pour lemon juice over the fish and serve garnished with lemon slices.
1/4 cup vegetable oil
3 onions
3 bell peppers, sliced into 1/2 inch slices
3 diced tomatoes
1 medium eggplant - sliced 1/4 inch slices
1/2 cup parsley
6 fish filets, cut into 2 inch pieces
2-3 Tbls oil
salt and pepper to taste
In a skillet heat oil and add onions and peppers. Cook until just tender. Add tomatoes and eggplant, salt, pepper and parsley. Stir gently and cook for 5 minutes. Sprinkle the fish with salt and pepper. Add to vegetable and stir. Oil a large piece of double foil well. Place vegetable and fish mixture into the foil. Seal well, place foil package onto a cookie sheet and bake in a 375 degrees oven for 25 minutes.
5 Tbls olive oil
12 thin flounder filets
12 bay leaves
salt and pepper to taste
4-5 Tbls flour
1 tsp paprika
2 cups prepared tomato sauce
1/2 cup parsley, minced
Oil a baking dish well with 3 tablespoons of oil. Sprinkle filets with oil and pepper if you haven't done that yet. Place a bay leaf on each filet and roll up filets around the bay leaves. Mix flour and paprika. Sprinkle the filets with flour. Place filets into a baking dish and pour tomato sauce over them. Sprinkle with the remaining oil and bake in a 350 degrees oven for 35 minutes. Serve immediately with parsley over it.