Baked Trout With Fennel Radish Rocket Salad Recipes

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BAKED TROUT WITH FENNEL



Baked Trout With Fennel image

Make and share this Baked Trout With Fennel recipe from Food.com.

Provided by lazyme

Categories     Canadian

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1 large fresh rainbow trout, head left on if desired (2-3 lb)
1/2 cup dry white wine
1 lemon, cut in slices
4 fennel, sprigs up to 6 (the feathery fronds)
2 tablespoons butter, cut in small pieces
1/3 cup unsalted butter
1/2 small lemon, juice of
salt and pepper, to taste
1 tablespoon chopped fresh fennel leaves

Steps:

  • Wash and clean trout thoroughly, scraping skin with a dull knife.
  • Pat dry.
  • Cut off fins with scissors or sharp knife and trim tails.
  • Place trout in a greased oblong baking dish.
  • Place half the lemon slices, half the fennel sprigs and some butter inside prepared trout.
  • Add wine and top with remaining lemon slices, fennel sprigs and butter.
  • Bake at 350F until fish flakes when tested with a fork (12 to 15 minutes, depending upon size of trout.)
  • Baste periodically.
  • Meanwhile, make meuniere butter:
  • In a small, heavy saucepan, melt butter.
  • Cook slowly over low heat, shaking pan vigorously, until butter is a light brown nut color.
  • Add lemon juice, salt, pepper and chopped fennel and serve at once, poured over baked trout.

Nutrition Facts : Calories 576.6, Fat 43.2, SaturatedFat 26.7, Cholesterol 111.8, Sodium 352.6, Carbohydrate 39.1, Fiber 15.5, Sugar 1.5, Protein 6.7

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