Edit: I've made this recipe again but this time I was in a hurry, so I skipped step 10 and placed the rest of the mushrooms on top of the fish (before step 7) before baking. This recipe works very well no matter how you decide to make your final topping. I've included another photo from a better camera.
I've made this recipe twice. First time I used trout fillets (skin on) reducing the olive oil & butter almost half and because I was in a rush used garlic powder which I mixed in with the bread crumbs to taste. Second time I used a large salmon fillet (skin on) but used fresh chopped garlic and diced red onion - red onion was what I had on hand.
In both cases, I placed the fish's skin side down in the baking dish, followed the steps for assembling, then topped the fish with several slices of fresh lemon before placing in the oven to bake.
Each time at Step 10, I added several splashes of rice wine with the saute mushrooms, reduced the wine a bit, then added about 1/4 cup of thick cream and seasoned with salt & pepper to taste.
When I served the fish, I removed the baked lemons, placed the fish on dinner plates, poured the mushroom sauce over the fish then leaned the baked lemons next to the fillets. Looked very nice next to cooked rice and a side of steamed broccoli.
This recipe turned out excellent each time, even with garlic powder when I was in a rush. But, here's the best part: you can heat up any leftover fish in the microwave the next day and the skin-on fillets are just as moist as the day you baked it. A rare result when reheating fish in the microwave. Although, I did not have any leftover mushroom sauce, the reheated fish was still very good each time.
I recommend doubling the recipe for easy leftovers for those who have busy schedules. Perhaps the next time I make this recipe, I'll take a photo. Excellent!
We really enjoyed this recipe. I substituted salmon fillets and changed the proportions to accommodate 2. Used Shiitake mushrooms and added the heavy cream to sauteed mushrooms as suggested by other reviewers. I would definitely have this again, next time will use trout! Thanks for posting.
What a great recipe. We were given a very nice ocean trout the other day from our wonderful NQ reef and I used this recipe... Wonderful.... I also added some cream to the sauted mushrooms. This will be a keeper. MIA
Very nice. I made it with one large trout I caught that afternoon. I added a small amount of heavy cream to the sauteed mushrooms, and I also added some fresh cilantro and chopped celery to the trout stuffing.
This was great. There was just the two of us, so I used two trout fillets, cut the ingredients by half except for the garlic and mushrooms (we love garlic). I also added a little chicken stock and heavy cream to the mushroom saute to make more sauce. Next time I think I'll use white wine instead of chicken stock. Definetely a keeper, thanks.
Wonderful dish. I changed a bit, and it came out great: made 4 trout fillets, used minced garlic out of a jar, 1/4 cup butter, 1/4 cup olive oil instead of the 1/2, regular onions and added a 1/4 cup of heavy cream to the second-stage mushroom sauce. I HIGHLY RECOMMEND adding the heavy cream to the saute part of the recipe, so the dish doesn't turn out too oily. I baked for 25 minutes, and it stuck a little to the pan. Thus, I'd suggest lightly buttering the pan to avoid sticking. Otherwise, a company-worthy dish. Thanks for posting!
Wow, this was great! Our trout was butterflied and therefore on the thin side, so 15 minutes was all it took. Other than shortening the cooking time, we followed the recipe exactly, and boy is it a keeper.
Loved this recipe. I make it when I have guest that I want to impress and it never fails. Well worth the time and effort and the instructions are easy to follow. Thanks
I prepared the dish here at the house and brought it to church. I didn't even get a "taste!" it was all gone. Thanks so much for sharing.