Allison's Trout recipe

All Recipes Seafood Fish

Ingredients

½ cup butter
3 lemons, juiced
14 fresh mushrooms, sliced
¼ cup sherry wine
3 pounds trout fillets
salt to taste
cracked black pepper to taste

Nutrition Info

390.4 calories
carbohydrate: 3 g
cholesterol: 228.5 mg
fat: 23.7 g
fiber: 0.5 g
protein: 39.5 g
saturatedFat: 12 g
servingSize: -
sodium: 302 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a shallow baking dish with foil.

  2. Heat butter in a skillet over medium heat, pour in lemon juice. Cook and stir mushrooms until tender, about 5 minutes, stir in sherry. Place trout fillets with skin sides down into prepared baking dish, sprinkle with salt and cracked pepper. Pour the mushroom mixture over the fish.

  3. Bake in the preheated oven until sauce reduces and fish flakes easily with a fork, about 30 minutes.

Recipe Yield

6 servings

Recipe Note

This year I learned to not only catch my own fish, but to clean, cook and eat them as well. Thrilling. This recipe is my recreation of a dish that was made by a man named Botsy, years ago, in the Rocky Mountains. It's delicious and enhances fresh trout without overpowering it. These could also be prepared in foil packets on a camping trip over an open fire. Although we camp, I don't often include a bottle of sherry in my kitchen box. When you add the sherry, pour a glass for yourself.

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