Baked Trout Fillets

Baked Trout Fillets

8
acsdeb 0

"Easy and delicious trout fillets!"

Ingredients

45 m {{adjustedServings}} servings 304 cals
Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

8
  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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! ...

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 di...

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, th...