Baked Trout Fillets Recipe - Allrecipes.com
Baked Trout Fillets Recipe
  • READY IN 45 mins

Baked Trout Fillets

Recipe by  

"Easy and delicious trout fillets!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Arrange trout fillets in a large baking dish.
  2. Melt butter in a large skillet over medium heat; cook and stir green onion, parsley, and garlic until fragrant, 1 to 2 minutes. Stir in mushrooms and continue to cook until just softened, 1 to 2 minutes more. Add white wine, lemon juice, salt, and cayenne pepper. Remove from heat and gently stir in artichoke hearts; pour mixture over trout.
  3. Bake in preheated oven until fish flakes easily with a fork, about 20 minutes. Remove baking dish from oven and scatter tomatoes over fish.
  4. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  5. Return baking dish to oven and broil until fish is browned, 1 to 2 minutes more.
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Reviews More Reviews

Jul 04, 2013

OMG...you must try this recipe. Made it exactly as written except I did not have cherry tomatoes and did not put under the broiler; just served directly from the oven. We absolutely loved it! Fish was very moist and the sauce was wonderful. Used steelhead trout and will try with tilapia. Thank you, acsdeb!

 
May 01, 2013

I changed a few things, but used this recipe as a starter. It tasted wonderful! I used a white onion instead of green, used a fresh lemon, substituted chili powder for the cayenne pepper, and didn't use the artichoke hearts. The cooking times were perfect also!

 

11 Ratings

Feb 13, 2015

I have tried this exactly as stated and on other occasions, cooked in the tomatoes, substituted the white wine for chicken stock, the green onion for red onion. Doesn't matter how I make it, this is excellent. I use 4-6 trout fillets, not 2. It makes enough topping and about a teaspoon of sauce (not overpowering, just perfect) for all portions. Served it up with herbed orzo or dilled rice, and steamed broccoli. My guests said it was 4-star restaurant quality.

 
May 08, 2014

I made this tonight but didn't have green onions or artichoke so that could have really made the finished product less than originally written. I really enjoyed it though and will make it again. Not much of a cook so I will have to figure out what to do about artichokes. ;)

 
Jun 16, 2015

We always go back to this recipe time after time! Best way for fish, shrimp, scallops - any seafood will work.

 
May 22, 2015

Very good! My husband caught some German Brown Trout and I cooked them whole following the recipe directions. I increased the quantities to try to match the 4 whole fish. Next time I'll kick up the spices a bit. That could have been my fault when I doubled everything. My husband loved this and he is a tough one to please with fish.

 
Jan 15, 2015

This was really good...will definitely make again...

 
Dec 01, 2014

I made this tonight exactly as written, but quadrupled it due to the amount of fish that I was cooking. The recipe was fabulous and pretty enough to serve to company. The only change that I will make for next time is I will double the salt... and that is very unusual for me because I never even put salt on my table unless someone asks for it...the cayenne gives just the right amount of heat, but I thought it was lacking something...and as soon as I tried adding a touch of salt to my plate it made a huge difference...so I would say to taste the sauce before adding it to the fish to see what you think.. It also cooked perfectly in the 20 minutes even with the quadrupled fish. Thanks for a great recipe!

 

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Nutrition

  • Calories
  • 304 kcal
  • 15%
  • Carbohydrates
  • 8.4 g
  • 3%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 22.7 g
  • 45%
  • Sodium
  • 601 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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