Baked Trout with Sage

1. 1

   Preheat the oven to 450 F. Season the trout inside and out with salt and pepper.

2. 2

   In a small bowl, combine the softened butter, sage, and parsley, and blend well.

3. 3

   Divide the mixture into four equal parts, spread one portion inside each opened trout, and close the fish as you would a book.

4. 4

   Rub a large baking dish with the olive oil, and arrange the trout comfortably within it.

5. 5

   Add 1/2 cup of the wine and bake 10 minutes, basting occasionally and gradually adding the remaining wine to compensate for evaporation.

6. 6

   Drain the liquid into a small nonreactive saucepan, and cover the trout to keep them warm.

7. 7

   Boil the cooking liquid until emulsified and reduced, about 5 minutes.

8. 8

   With a spatula, carefully transfer the fish to a serving platter or individual dishes, strain, and spoon the reduced sauce over them.

* Per serving · 4 servings · Values may vary.

No additional tips available.