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Baked Trout with Fennel

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Recipe

 

Yield

2 servings

Prep

15 min

Cook

15 min

Ready

30 min
Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 large rainbow trout
fresh (2-3 lb) head left on if desired
*
½ cup white wine
dry
* Camera
1 each lemon
cut in slices
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4-6 each fennel bulb
sprigs (the feathery fronds)
* Camera
2 tablespoons butter
cut in small pieces
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Meunier butter with fennel
cup butter, unsalted
Camera
½ small lemon
juice of
* Camera
1 x salt and black pepper
to taste
* Camera
1 tablespoon fennel bulb
chopped fresh leaves
Camera

Ingredients

Amount Measure Ingredient Features
1 large rainbow trout
fresh (2-3 lb) head left on if desired
*
118 ml white wine
dry
* Camera
1 each lemon
cut in slices
Camera
fennel bulb
sprigs (the feathery fronds)
* Camera
3E+1 ml butter
cut in small pieces
Camera
Meunier butter with fennel
79 ml butter, unsalted
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0.5 small lemon
juice of
* Camera
1 x salt and black pepper
to taste
* Camera
15 ml fennel bulb
chopped fresh leaves
Camera

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 350℉ (180℃). 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 377100% from fat
 % Daily Value *
Total Fat 42g 65%
Saturated Fat 27g 133%
Trans Fat 0g
Cholesterol 111mg 37%
Sodium 86mg 4%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 26% Vitamin C 19%
Calcium 2% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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