Baked Trout Fillets
Tender trout fillets baked with mushrooms, artichoke hearts, white wine, and finished under the broiler.
- 45
- min
- 2
- servings
- ~310
- kcal per serving
- Difficulty:
- Easy
01Method
- 1
Heat the oven to 325°F (165°C). Place the trout fillets in a single layer in a large baking dish.
- 2
In a skillet over medium heat, melt the butter and sauté the green onion, parsley, and garlic until aromatic, about 1–2 minutes. Add the mushrooms and cook for another 1–2 minutes until just tender. Pour in the white wine and lemon juice, season with cayenne pepper and salt, then take the pan off the heat. Fold in the artichoke hearts gently and spoon the entire mixture over the fillets.
- 3
Bake until the fish flakes easily when tested with a fork, approximately 20 minutes. Pull the dish from the oven and distribute the cherry tomatoes evenly over the top.
- 4
Position an oven rack about 6 inches below the broiler element and switch the oven to broil.
- 5
Broil until the surface of the fish is lightly browned, 1–2 minutes.
Allergens
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
