Chef Tom Fraker
Baked Fresh Trout
Category
Entree
Servings
2 servings
Prep Time
30 minutes
Cook Time
25-35 minutes
Author:
Chef Tom Fraker
Ingredients
-
2 Fresh Trout, cleaned, rinsed, and patted dry
-
2 tablespoons Unsalted Butter
-
2 tablespoons Extra Virgin Olive Oil
-
1 Melissa’s Perfect Sweet Onion, diced
-
½ Melissa’s Fennel, diced
-
Sea Salt and Freshly Ground Pepper, to taste
-
10 Fresh Button Mushrooms, trimmed and sliced
-
1 cup Panko Bread Crumbs
-
8 leaves Fresh Sage
-
2 Melissa’s Seedless or Meyer Lemons, juiced
-
4 tablespoons Melted Unsalted Butter
Directions
Preheat the oven to 400ºF.
In a sauté pan, melt the butter and heat the olive oil.
Add the onions and fennel and season with the salt and pepper. Sauté until softened and then add the mushrooms. Continue cooking until the mushrooms are soft and tender. Remove the mixture from the pan, place in a bowl and add the breadcrumbs.
Stuff each fish with the mixture and 4 sage leaves, in a single layer. Place the fish in a lightly oiled baking dish. Drizzle the fish with the lemon juice and melted butter. Bake for 25-35 minutes or until the fish is completely cooked. Serve hot.
Filed in:
Baked Fresh Trout,
Entree,
Fennel,
Meyer Lemons,
Perfect Sweet Onion,
Seedless Lemons,
Trout
