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    You are in: Home / Recipes / Baked Trout With Fennel Recipe
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    Baked Trout With Fennel

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    lazyme's Note:

    From "Nancy Enright's Canadian Herb Cookbook" by Nancy Enright.

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    Ingredients:

    Servings:

    Units: US | Metric

    Meuniere butter with fennel

    Directions:

    1. 1
      Wash and clean trout thoroughly, scraping skin with a dull knife.
    2. 2
      Pat dry.
    3. 3
      Cut off fins with scissors or sharp knife and trim tails.
    4. 4
      Place trout in a greased oblong baking dish.
    5. 5
      Place half the lemon slices, half the fennel sprigs and some butter inside prepared trout.
    6. 6
      Add wine and top with remaining lemon slices, fennel sprigs and butter.
    7. 7
      Bake at 350F until fish flakes when tested with a fork (12 to 15 minutes, depending upon size of trout.)
    8. 8
      Baste periodically.
    9. 9
      Meanwhile, make meuniere butter:
    10. 10
      In a small, heavy saucepan, melt butter.
    11. 11
      Cook slowly over low heat, shaking pan vigorously, until butter is a light brown nut color.
    12. 12
      Add lemon juice, salt, pepper and chopped fennel and serve at once, poured over baked trout.

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    Nutritional Facts for Baked Trout With Fennel

    Serving Size: 1 (615 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 576.6
     
    Calories from Fat 388
    67%
    Total Fat 43.2 g
    66%
    Saturated Fat 26.7 g
    133%
    Cholesterol 111.7 mg
    37%
    Sodium 352.5 mg
    14%
    Total Carbohydrate 39.0 g
    13%
    Dietary Fiber 15.5 g
    62%
    Sugars 1.5 g
    6%
    Protein 6.6 g
    13%

    The following items or measurements are not included:

    rainbow trout

    fennel leaves

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