Baked Trout Fillets

Baked Trout Fillets

6
acsdeb 0

"Easy and delicious trout fillets!"

Ingredients 45 m {{adjustedServings}} servings 304 cals

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Nutrition

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  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 601 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Arrange trout fillets in a large baking dish.
  2. Melt butter in a large skillet over medium heat; cook and stir green onion, parsley, and garlic until fragrant, 1 to 2 minutes. Stir in mushrooms and continue to cook until just softened, 1 to 2 minutes more. Add white wine, lemon juice, salt, and cayenne pepper. Remove from heat and gently stir in artichoke hearts; pour mixture over trout.
  3. Bake in preheated oven until fish flakes easily with a fork, about 20 minutes. Remove baking dish from oven and scatter tomatoes over fish.
  4. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  5. Return baking dish to oven and broil until fish is browned, 1 to 2 minutes more.
Tips & Tricks
Chef John's Baked Lemon Pepper Salmon

Make this healthy dish with your favorite wild salmon.

Baked Haddock

Parmesan cheese adds a nice flavor to these baked haddock fillets.

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Reviews 6

  1. 8 Ratings

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Donna Lovenbury Arthurs
7/4/2013

OMG...you must try this recipe. Made it exactly as written except I did not have cherry tomatoes and did not put under the broiler; just served directly from the oven. We absolutely loved it! Fish was very moist and the sauce was wonderful. Used steelhead trout and will try with tilapia. Thank you, acsdeb!

makayla91
5/1/2013

I changed a few things, but used this recipe as a starter. It tasted wonderful! I used a white onion instead of green, used a fresh lemon, substituted chili powder for the cayenne pepper, and didn't use the artichoke hearts. The cooking times were perfect also!

testmonkey
2/13/2015

I have tried this exactly as stated and on other occasions, cooked in the tomatoes, substituted the white wine for chicken stock, the green onion for red onion. Doesn't matter how I make it, this is excellent. I use 4-6 trout fillets, not 2. It makes enough topping and about a teaspoon of sauce (not overpowering, just perfect) for all portions. Served it up with herbed orzo or dilled rice, and steamed broccoli. My guests said it was 4-star restaurant quality.