This recipe is great. First off, I love Rainbow Trout, so that could be part of it. I don't like the taste of white wine at all so I opted for fresh squeezed lemon juice instead. Also, I didn't have fresh parsley so I sprinkled a little Italian Seasonings on top of the tomatoes. And to avoid having to "baste" the fish during cooking, I cooked it en papillote (wrapped in parchment paper). This allowed the juices to steam the fish and keep it moist without me having to keep opening the oven to baste (which lowers the temperature). Great job with the recipe, Marilyn! :)
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This recipe is great. First off, I love Rainbow Trout, so that could be part of it. I don't...