Baked Trout With Fennel

Course : Fish
Serves: 2
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1 large fresh rainbow trout -- (2-3 lb), - heads left on
1/2 cup dry white wine
1 medium lemon -- cut in slices
4 pieces fennel sprigs -- (up to 6), - (the -- feathery fronds
2 tablespoons butter -- cut in small pieces
-----meuniere butter with fennel-----
1/3 cup unsalted butter
1/2 small lemon -- juice of
1 teaspoon salt and pepper -- to taste
1 tablespoon chopped fresh fennel leaves

Preparation / Directions:

Wash and clean trout thoroughly, scraping skin with a dull knife. Pat dry. Cut off fins with scissors or sharp knife and trim tails. Place trout in a greased oblong baking dish. Place half the lemon slices, half the fennel sprigs and some butter inside prepared trout. Add wine and top with remaining lemon slices, fennel sprigs and butter. Bake at 350F until fish flakes when tested with a fork (12 to 15 minutes, depending upon size of trout.) Baste periodically. Meanwhile, make meuniere butter: In a small, heavy saucepan, melt butter. Cook slowly over low heat, shaking pan vigorously, until butter is a light brown nut color. Add lemon juice, salt, pepper and chopped fennel and serve at once, poured over baked trout. From "Nancy Enright's Canadian Herb Cookbook" by Nancy Enright. Toronto: James Lorimer and Company, 1985. Pg. 46. ISBN 0-88862-788-2

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