Baked Trout With Fennel Recipe

Name: Baked Trout With Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large fresh rainbow trout, head left on if desired (2-3 lb); 1/2 cup dry white wine; 1 lemon, cut in slices; 4 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; salt and pepper, to taste; 1 tablespoon chopped fresh fennel leaves

Servings: persons

1 large fresh rainbow trout, head left on if desired (2-3 lb)
1/2 cup dry white wine
1 lemon, cut in slices
4 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
salt and pepper, to taste
1 tablespoon chopped fresh fennel leaves

1
Wash and clean trout thoroughly, scraping skin with a dull knife.
2
Pat dry.
3
Cut off fins with scissors or sharp knife and trim tails.
4
Place trout in a greased oblong baking dish.
5
Place half the lemon slices, half the fennel sprigs and some butter inside prepared trout.
6
Add wine and top with remaining lemon slices, fennel sprigs and butter.
7
Bake at 350F until fish flakes when tested with a fork (12 to 15 minutes, depending upon size of trout.)
8
Baste periodically.
9
Meanwhile, make meuniere butter:
10
In a small, heavy saucepan, melt butter.
11
Cook slowly over low heat, shaking pan vigorously, until butter is a light brown nut color.
12
Add lemon juice, salt, pepper and chopped fennel and serve at once, poured over baked trout.

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large fresh rainbow trout, head left on if desired (2-3 lb), 1/2 cup dry white wine, 1 lemon, cut in slices, 4 fennel, sprigs up to 6 (the feathery fronds), and more.

Yes, Baked Trout With Fennel falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Trout With Fennel

How did you like this recipe?

Frequently Asked Questions