Baked Trout Fillets Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 4, 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!
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Reviewed: May 1, 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!
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Reviewed: 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.
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Photo by testmonkey

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

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Reviewed: May 8, 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. ;)
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Reviewed: 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.
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Cooking Level: Intermediate

Living In: Berry Creek, California, USA

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Reviewed: Jan. 15, 2015
This was really good...will definitely make again...
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Cooking Level: Intermediate

Home Town: Bangor, Maine, USA
Living In: Belmont, New Hampshire, USA

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Reviewed: Dec. 1, 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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