• Taylor Hubbard

Roasted Corn and Pepper Tomato Trout


Serves 4-5


5 trout filets

-season with

1/2 tbsp oregano

1/2 black pepper

1/2 tbsp Tony Chachere

1 tsp garlic powder



3 garlic cloves (crushed)

1 small red bell

1/2 green bell

1/2 lemon (juice)

1/2 can corn, drained

1 cup organic red pepper & tomato soup

2 tbsp olive oil


Turn heat on medium. In a large skillet or pan, pour olive oil and add garlic cloves and let sauté. Season filets at this time. Add corn and chopped bells, sauté for about 2 minutes until soft and corn is slightly darker (roasted). Add fish to pan and cook for about 3 minutes or until cooked through. Squeeze a little lemon juice over fish while cooking for extra flavor. Turn heat to low and slowly pour tomato soup over all ingredients and let simmer. Add salt or garlic powder to taste. Serve. (I served over quinoa and brown rice mix).



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