Rainbow Trout Provencale

Course : Fish
Serves: 4
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2 tablespoons butter
2 cloves garlic -- finely
1 medium bell pepper -- julienne
1/2 medium onion -- cut into strips
1 teaspoon fennel seeds
6 tablespoons dry vermouth or white wine
2 tablespoons tomato paste
2 tablespoons chopped fresh parsley
1 teaspoon salt and pepper
4 fillets trout fillets -- (4 oz each)

Preparation / Directions:

Combine butter and next four ingredients in microwavable dish. Cover and microwave on full power for 2 minutes. Stir in vermouth, tomato paste and parsley. Season with salt and pepper. Place trout fillets flesh-side down on vegetable mixture; cover and cook for 2 minutes. Rotate dish; cook 1 to 2 minutes longer, or until fish flakes with a fork. Place trout on serving plate and top with vegetable mixture. Garnish with additional parsley.

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