Trout & vegetable stew - Astray Recipes

Ingredients

• 1 tablespoon Butter or margarine
• 1 small Onion, thinly sliced
• 1 Garlic clove, minced
• 1 small Red Bell Pepper, seeded, cut into 1/2-inch wide bite-size strips
• 1 pounds Zucchini, sliced 1/8-inch thick
• 1 tablespoon Fresh tarragon leaves or 1/4 tsp dry tarragon
• ½ teaspoon Newly ground pepper
• 3 Cleaned whole trout (8 to 10 oz. each)
• 1½ pounds Thin red-skinned potatoes, cooked