2 pounds trout fillets
1 teaspoon sea salt
1/4 teaspoon freshly grounded white pepper
1 cup chopped (1-inch pieces) peeled, seeded roma tomatoes
1/2 cup chopped spring onion or leek onion
1 cup light cream
2 teaspoons cornstarch
4 teaspoons finely chopped, fresh parsley
4 cloves fresh garlic, minced
2 teaspoon curry powder
1/2 teaspoon dry basil leaves
Thaw fish, if frozen. Place in a baking dish, 10 by 10 by 2 inches. Sprinkle salt and pepper over fish. Arrange tomatoes and spring onion evenly over fish. In a 1-quart mixing bowl, combine cream and cornstarch, stirring until dissolved. Add remaining ingredients; mix well. Pour mixture over fish. Bake covered at 400 degrees F., 20-25 minutes, or until fish flakes easily when tested with a fork.
Serve this dish with Wild rice and mushrooms, Broccoli and swiss cheese. White wine Coolers (seven-up and Pale dry ginger ale) Carrot Cake with cream cheese Icing.
Makes 6 servings.