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Entree
2 servings
30 minutes
35 minutes
Chef Tom Fraker
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
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.
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