Baked Trout Fillets

Baked Trout Fillets

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"Easy and delicious trout fillets!"
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Ingredients

45 m servings 304 cals
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Nutrition

  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 601 mg
  • 24%

Based on a 2,000 calorie diet

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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.

Directions

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  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.

Reviews

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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! ...

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 di...

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, th...

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....

SO GOOD. I didn't make any substantial changes, other than omitting the tomatoes and using dried parsley. Also, my artichoke hearts were the kind that come marinated in oil rather than plain in...

We use steelhead trout. Wonderful!

Excellent recipe without overpowering the delicate taste of trout. Good recipe to substitute in other ingredients for a quick change-up.

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

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 ...

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