Trout with Red Bell Pepper, Onions and Vinegar

½ cup all purpose flour
1 teaspoon salt
¾ teaspoon ground black pepper
4 1.25- whole trout, cleaned, boned
8 tablespoons olive oil
8 large bay leaves
1 large lemon, thinly sliced crosswise
2 onions halved, thinly sliced
1 red bell pepper, thinly sliced
¾ cup red wine vinegar
1 teaspoon sugar.

Stir flour, salt and pepper in shallow dish. Sprinkle fish cavities with salt and pepper. Close fish and coat outside with flour mixture, shaking off excess. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add 2 fish to skillet and cook until bottom side is golden brown, about 3 minutes. Turn fish and cook 3 minutes. Cover skillet and cook fish until opaque in center, about 3 minutes. Using 2 metal spatulas transfer fish to 15×10-inch glass baking dish. Repeat cooking with 3 tablespoons oil and 2 fish. Place bay leaves and lemon slices in cavities of fish. Using sharp knife cut 3 deep slashes crosswise on each fish. Heat 2 tablespoons oil in same skillet over low heat. Add onions and bell pepper; sauté until onions are very soft, about 15 minutes. Add vinegar and sugar; boil 2 minutes. Season with salt and pepper. Spoon mixture over fish. Cover fish and let cool 12 hour. Turn fish over. Refrigerate overnight, turning occasionally. Place fish on platter, spoon veggie mix and any accumulated juices over fish, serve chilled. [Serves 6]

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