Easy and delicious trout fillets!

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
2
Max Servings:
2
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Ingredients

Directions

  • Preheat oven to 325 degrees F (165 degrees C). Arrange trout fillets in a large baking dish.

  • Melt butter in a large skillet over medium heat; cook and stir green onion, parsley, and garlic until fragrant, 1 to 2 minutes. Stir in mushrooms and continue to cook until just softened, 1 to 2 minutes more. Add white wine, lemon juice, salt, and cayenne pepper. Remove from heat and gently stir in artichoke hearts; pour mixture over trout.

  • Bake in preheated oven until fish flakes easily with a fork, about 20 minutes. Remove baking dish from oven and scatter tomatoes over fish.

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Return baking dish to oven and broil until fish is browned, 1 to 2 minutes more.

Nutrition Facts

304.18 calories; 22.69 g protein; 8.42 g carbohydrates; 1.94 g dietary-fiber; 1 g sugars; 16.93 g fat; 8.77 g saturated-fat; 91.6 mg cholesterol; 1043.64 IU vitamin-a-iu; 10.15 mg niacin-equivalents; 0.43 mg vitamin-b6; 19.44 mg vitamin-c; 33.59 mcg folate; 98.79 mg calcium; 0.98 mg iron; 41.04 mg magnesium; 616.37 mg potassium; 600.98 mg sodium; 0.17 mg thiamin; 152.38 calories-from-fat; 10 percent-of-calories-from-carbs; 49 percent-of-calories-from-fat; 29 percent-of-calories-from-protein; 25 percent-of-calories-from-sat-fat


Reviews (15)

Read All Reviews

Most helpful positive review

Anonymous
07/04/2013
OMG...you must try this recipe. Made it exactly as written except I did not have cherry tomatoes and did not put under the broiler; just served directly from the oven. We absolutely loved it! Fish was very moist and the sauce was wonderful. Used steelhead trout and will try with tilapia. Thank you acsdeb!
(16)

Most helpful critical review

Anonymous
05/02/2013
I changed a few things but used this recipe as a starter. It tasted wonderful! I used a white onion instead of green used a fresh lemon substituted chili powder for the cayenne pepper and didn't use the artichoke hearts. The cooking times were perfect also!
(8)
18 Ratings
  • 5 Rating Star 11
  • 4 Rating Star 7
Anonymous
07/04/2013
OMG...you must try this recipe. Made it exactly as written except I did not have cherry tomatoes and did not put under the broiler; just served directly from the oven. We absolutely loved it! Fish was very moist and the sauce was wonderful. Used steelhead trout and will try with tilapia. Thank you acsdeb!
(16)
Anonymous
05/02/2013
I changed a few things but used this recipe as a starter. It tasted wonderful! I used a white onion instead of green used a fresh lemon substituted chili powder for the cayenne pepper and didn't use the artichoke hearts. The cooking times were perfect also!
(8)
Anonymous
05/08/2014
I made this tonight but didn't have green onions or artichoke so that could have really made the finished product less than originally written. I really enjoyed it though and will make it again. Not much of a cook so I will have to figure out what to do about artichokes.;)
(1)
Anonymous
02/13/2015
I have tried this exactly as stated and on other occasions cooked in the tomatoes substituted the white wine for chicken stock the green onion for red onion. Doesn't matter how I make it this is excellent. I use 4-6 trout fillets not 2. It makes enough topping and about a teaspoon of sauce (not overpowering just perfect) for all portions. Served it up with herbed orzo or dilled rice and steamed broccoli. My guests said it was 4-star restaurant quality.
(1)
Anonymous
06/24/2016
This was so delicious even though I did not have cayenne artichoke or tomato.
(1)
Anonymous
01/15/2015
This was really good...will definitely make again...
Anonymous
05/22/2015
Very good! My husband caught some German Brown Trout and I cooked them whole following the recipe directions. I increased the quantities to try to match the 4 whole fish. Next time I'll kick up the spices a bit. That could have been my fault when I doubled everything. My husband loved this and he is a tough one to please with fish.
Anonymous
06/16/2015
We always go back to this recipe time after time! Best way for fish shrimp scallops - any seafood will work.
Anonymous
10/14/2015
Excellent recipe without overpowering the delicate taste of trout. Good recipe to substitute in other ingredients for a quick change-up.