Baked Trout With Fennel

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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