Baked Trout with Lemon Sauce - Easy Recipes

Perfectly baked fish doesn't need to be complicated, and this recipe keeps it unpretentious. When the flavors are this simple, it pays to go the extra mile with fresh-squeezed lemon and fresh-cracked peppercorns.

Ingredients 

Source: kgraves Member posted 05-09-2001 06:40 AM

This recipe was VERY TASTY! It was also a wonderful change from the usual skillet trout amandine that I make. I also noticed that this recipe is tastiest after the fish has set on the platter for about 15 minutes or so after cooking.

As for changes in the recipe, I used a whole trout (fish filets are rare in Taiwan and I only eat them when I have time to filet the fish - LOL). I also added a bit of white wine to the lemon sauce. Thanks for a delicious recipe!

• 2 pounds trout fillets
• Salt and pepper, to taste
• 4 chopped green onions
• 1 tablespoon chopped parsley

Line baking sheet with foil. Place trout on top. Sprinkle with all other ingredients. Cover with lemon sauce. Bake 375 degrees F for 20 to 25 minutes. Baste with sauce while cooking.

Lemon Sauce

• 1/4 cup melted margarine
• 2 tablespoons lemon juice
• 2 cloves minced garlic

Directions 

1. Preheat the oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil.
2. Place the trout fillets on the foil. Season with salt and pepper. Sprinkle the green onions and parsley over the top.
3. Combine the melted butter, lemon juice, and garlic in a small bowl. Mix well.
4. Place the trout in the oven. Bake at 375 degrees F for 20-30 minutes or until the fish flakes easily with a fork. Baste the fish with the lemon sauce several times during the cook time.
5. Serve the fish drizzled with any remaining sauce.

Thank's For Reading baked yrout with lemon sauce Easy Recipes