 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1/2 cup all-purpose flour |
1 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
2 pounds trout fillets, cut into 6 serving-size portions |
vegetable oil |
1 medium onion, thinly sliced |
3 medium potatoes, parboiled, peeled, and sliced |
1 (14 1/2-ounce) can chopped tomatoes, undrained |
2 tablespoons catsup |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large mixing bowl, stirring well. Dredge fish in flour mixture; set aside. Heat 1/4 inch oil in a large skillet; add fish, and brown on both sides. Remove from heat; drain excess oil.
2. Place onion and potato slices over fish in skillet; set aside. Combine tomatoes, catsup, and remaining salt and pepper; pour over vegetables. Sprinkle with cheese; cover, and simmer 20 minutes or until onion is tender. Serve immediately from skillet.
|
|