Poached trout in a bag

1 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
1 Fresh trout -; (6 to 8 oz)
1 tablespoon Chopped fresh parsley
½ teaspoon Dried whole dillweed
2 tablespoons Dry white wine
2 teaspoons Fresh squeezed lemon juice
Freshly-ground black pepper; to taste

Directions

Brush a bit of olive oil on the trout. Sprinkle the remaining ingredients on the trout and place in a plastic cooking bag. Be sure to poke a hole in the bag. Cook at 5 for 8 to 10 minutes, turning once during the cooking.

Let stand a few minutes before removing from the bag.

Comments: This will work with any small fresh fish. You are not using a great deal of oil for frying, so this is a very healthy dish. Further, since you are using white wine and lemon juice, you can eliminate salt altogether; this dish will not need it.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 08-05-1992 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

09-02-1995

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

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