Quick & Easy Tomato-Lemon Oven-Poached Salmon or Trout

1. 1

   Select a clear, rectangular Pyrex baking pan that is slightly larger (50% or less) than the fish.

2. 2

   Sprinkle 1/2 EVOO on bottom of Pyrex.

3. 3

   Wash fish & pat dry with paper towel.

4. 4

   Place fish, skin side down, in the baking dish.

5. 5

   Completely cover fish with tomato sauce, parsley, lemon, and remaining EVOO.

6. 6

   Seal tightly with aluminum foil & place in 350F oven for 20-30 minutes.

7. 7

   Check: Open oven & observe, without opening (by looking at the outer side of the clear dish), that the sauce is liquid (watery) and boiling.

8. 8

   THAT'S IT!

9. 9

   Note: If fish is thick, and more time required, add water as needed, re-sealing aluminum TIGHTLY.

10. 10

    Keep covered until service.

11. 11

    Be sure to ladle extra sauce over fish (MMM!

12. 12

    ).

* Per serving · 4 servings · Values may vary.

No additional tips available.