Allison's Trout

Allison's Trout

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"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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50 m servings 390 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 390 kcal
  • 20%
  • Fat:
  • 23.7 g
  • 36%
  • Carbs:
  • 3g
  • < 1%
  • Protein:
  • 39.5 g
  • 79%
  • Cholesterol:
  • 228 mg
  • 76%
  • Sodium:
  • 367 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



Great as is! Cooked it a day after we caught it, and it was wonderful.

Loved it! I didn't put in as much lemon juice since I'm on a huge fan of lemon flavored fish. I also added some onions but otherwise I followed the recipe. I'm sure I will make this again soo...

This was simple & delicious. We BBQ'd the trout in foil on the was amazing! I would reccommend it to anyone as a flavorful delight that wowwed some veteran fish eaters. Kudo's Alli...

Love this recipe, my husband has requested it every week for the past month it is melt in your mouth delicious, had my dad for dinner last week he loved it so much he went home and made it for h...

Fantastic dish. I used OJ instead of lemon juice, and added Ro-Tel diced tomatoes for a little heat. Served over Rice-a-Roni, substituting OJ for 1/4 of water requirement. My husband said it wa...

Loved it! I followed the directions except I didn't have Sherry Wine, I used a nice Petit Verdot and it turned out fantastic. I've made this now at least four times and every single time the f...

I thought this was a wonderful dish - I used canned mushrooms since I didn't have fresh, but fresh would have been much better. Very tasty!

Awesome!! Added 1/2 an onion sliced and a minced clove of garlic... We also made a cream sauce with the reduction after removing the fish from the oven.... served with butternut squash cakes wi...

We really liked this recipe! Will make again soon! Only change was I added thyme to the sauce.