Baked Trout with Lemon-Cilantro Cream

1. 1

   Heat oven to 400 degrees F.

2. 2

   Cut 1 lemon into 6 slices; cut in half.

3. 3

   Juice remaining lemon.

4. 4

   Cook mushrooms in dressing in large skillet on low heat 15 min., stirring occasionally.

5. 5

   Stir in chiles; cook 2 min.

6. 6

   Place 4 corn husks in center of each of 3 large sheets heavy-duty foil; top with fish.

7. 7

   Place 4 lemon pieces and 1 Tbsp.

8. 8

   cilantro in cavity of each fish.

9. 9

   Top each fish with about 1 cup vegetable mixture and 4 onions; cover with 2 corn husks.

10. 10

    Bring up foil sides.

11. 11

    Double fold top and ends to seal each packet, leaving room for heat circulation inside.

12. 12

    Place in 15x10x1-inch pan.

13. 13

    Bake 30 min.

14. 14

    or until fish flakes easily with fork.

15. 15

    Let stand 5 min.

16. 16

    Cut slits in foil to release steam before opening packets.

17. 17

    Serve fish topped with combined sour cream, remaining cilantro and lemon juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.