Trout Mediterranee

Trout Mediterranee

• 8 trout fillets
• ½ cup butter, melted
• lemon pepper
• 1 large tomato, sliced
• 1 cup fresh basil leaves
• 8 sprigs fresh oregano
• ½ cup feta cheese, crumbled
• 1 cup pine nuts
• 1½ cups scallions, diced

Preheat the oven to 375°F.
Rinse the fish well. Place the fillets in an oven-proof dish. Pour a bit of butter over each fillet; then sprinkle with lemon pepper. Place a tomato slice, some basil leaves, and a small sprig of oregano on one portion of the fillet, then fold the fillet over on itself. Top each fillet with 1 Tbsp. of feta cheese. Hold in place with a toothpick if the stuffing is too high. Grind the pine nuts in a food processor or blender and sprinkle over the fillets. Surround the fish with diced scallions. Bake for 35–40 minutes or until fish flakes when tested with a fork.
Yield: 8 servings