Lake Trout Italiano
By Dixie Dave Minar
8 ounces of boneless, skinless trout fillet per person
1 Cup each of onions, mushrooms and green peppers, sliced medium
8 ounces of Mozzarella cheese
2 cans of California tomatoes
6-8 garlic cloves, chopped fine
1 teaspoon anchovies, minced fine
1 medium onion, minced fine
2 teaspoons of parsley, chopped medium
½ teaspoon of basil
½ teaspoon oregano
1/3 cup Olive oil
coarse black pepper to taste
Heat oil to medium hot temperature. Then, add garlic, onions, anchovies and spices, stirring continuously for 2-3 minutes. Add canned tomatoes, boil and reduce the volume. Simmer 10-12 minutes.
Place fillets in a lightly greased ovenproof pan, then top with mushrooms and pepper. Spoon sauce over fish and top with Mozzarella cheese. Bake for about 15 minutes.
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