Rainbow trout provencale

Yield: 4 Servings

Ingredients:

2 tb Butter
2 Garlic cloves finely -chopped
1 Bell pepper julienne
1/2 md Onion cut into strips
1 ts Fennel seeds
6 tb Dry vermouth or white wine
2 tb Tomato paste
2 tb Chopped fresh parsley Salt and pepper
4 Trout fillets (4 oz each)

Instructions:

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. Makes 2 to 4 servings. About 255 calories per 4-oz serving.