This year I learned to not only catch my own fish, but to clean, cook and eat them as well. Thrilling. This recipe is my recreation of a dish that was made by a man named Botsy, years ago, in the Rocky Mountains. It's delicious and enhances fresh trout without overpowering it. These could also be prepared in foil packets on a camping trip over an open fire. Although we camp, I don't often include a bottle of sherry in my kitchen box. When you add the sherry, pour a glass for yourself.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a shallow baking dish with foil.

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  • Heat butter in a skillet over medium heat; pour in lemon juice. Cook and stir mushrooms until tender, about 5 minutes; stir in sherry. Place trout fillets with skin sides down into prepared baking dish; sprinkle with salt and cracked pepper. Pour the mushroom mixture over the fish.

  • Bake in the preheated oven until sauce reduces and fish flakes easily with a fork, about 30 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

390 calories; 23.7 g total fat; 228 mg cholesterol; 302 mg sodium. 3 g carbohydrates; 39.5 g protein; Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/08/2012
Great as is! Cooked it a day after we caught it and it was wonderful. Read More
(9)

Most helpful critical review

Rating: 2 stars
02/18/2018
I was disappointed in the flavor of this preparation. I won't make it again because there are much better trout recipes. Read More
30 Ratings
  • 5 star values: 20
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
06/08/2012
Great as is! Cooked it a day after we caught it and it was wonderful. Read More
(9)
Rating: 5 stars
06/08/2012
Great as is! Cooked it a day after we caught it and it was wonderful. Read More
(9)
Rating: 4 stars
06/11/2012
This was simple & delicious. We BBQ'd the trout in foil on the grill...it was amazing! I would reccommend it to anyone as a flavorful delight that wowwed some veteran fish eaters. Kudo's Allison! Read More
(7)
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Rating: 4 stars
07/16/2012
Loved it! I didn't put in as much lemon juice since I'm on a huge fan of lemon flavored fish. I also added some onions but otherwise I followed the recipe. I'm sure I will make this again soon. Next time I'll probably try it on the grill. Read More
(6)
Rating: 5 stars
06/03/2013
Love this recipe my husband has requested it every week for the past month it is melt in your mouth delicious had my dad for dinner last week he loved it so much he went home and made it for himself the following day. Read More
(2)
Rating: 5 stars
02/18/2014
Fantastic dish. I used OJ instead of lemon juice and added Ro-Tel diced tomatoes for a little heat. Served over Rice-a-Roni substituting OJ for 1/4 of water requirement. My husband said it was the best dinner he's ever he'd (and we've been married 10 years)! Thank you Prettypie! Read More
(1)
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Rating: 5 stars
04/24/2013
Loved it! I followed the directions except I didn't have Sherry Wine I used a nice Petit Verdot and it turned out fantastic. I've made this now at least four times and every single time the family loves it. This is by far and away one of my favorite fish recipes. Read More
(1)
Rating: 5 stars
01/19/2013
I thought this was a wonderful dish - I used canned mushrooms since I didn't have fresh but fresh would have been much better. Very tasty! Read More
(1)
Rating: 5 stars
12/08/2012
Awesome!! Added 1/2 an onion sliced and a minced clove of garlic... We also made a cream sauce with the reduction after removing the fish from the oven.... served with butternut squash cakes with fresh rosemary... they went together wonderfully!... will definitely make again... maybe spice up the squash cakes next time. Read More
(1)
Rating: 4 stars
05/01/2018
The fresh mushrooms absorbed so much lemon flavor from the fresh-squeezed lemon juice (and I only used two lemons instead of three) that I could barely eat them but then I'm not a huge citrus fan. However my husband who LOVES lemon thought the dish rocked. The only sub I made was using marsala wine instead of sherry since I didn't have any. I'll make again but without nearly as much lemon. Oh and you can finish this on the stovetop if you don't want to heat up the oven; after cooking the mushrooms etc. I added the trout and cooked for about 10 minutes flipping twice. I used a cast-iron skillet so this was a one-pot dish! Read More
Rating: 2 stars
02/18/2018
I was disappointed in the flavor of this preparation. I won't make it again because there are much better trout recipes. Read More