Baked Trout with Fennel

30 minutes Prep: 15 minutes Cook: 15 minutes

377 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

1	large	rainbow trout	fresh (2-3 lb) head left on if desired
1/2	cup	white wine	dry
1	each	lemon	cut in slices
4-6	each	fennel bulb	sprigs (the feathery fronds)
2	tablespoons	butter	cut in small pieces

Meunier butter with fennel
1/3	cup	butter, unsalted
1/2	small	lemon	juice of
1	x	salt and black pepper	to taste
1	tablespoon	fennel bulb	chopped fresh leaves

Directions

Wash and clean trout thoroughly, scraping skin with a dull knife. Pat dry. Cut off fins with scissors or sharp knife and trim tails. Place trout in a greased oblong baking dish. Place half the lemon slices, half the fennel sprigs and some butter inside prepared trout. Add wine and top with remaining lemon slices, fennel sprigs and butter.

Bake at 350 F. until fish flakes when tested with a fork (12 to 15 minutes, depending upon size of trout.) Baste periodically.

Meanwhile, make meuniere butter: In a small, heavy saucepan, melt butter. Cook slowly over low heat, shaking pan vigorously, until butter is a light brown nut color. Add lemon juice, salt, pepper and chopped fennel and serve at once, poured over baked trout.

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Nutrition Facts

Serving Size 78g

Amount per Serving

Calories 377 100% of calories from fat

	% Daily Value*
Total Fat 42.0g	65%
Saturated Fat 27.0g	133%
Trans Fat 0.0g
Cholesterol 111mg	37%
Sodium 86mg	4%
Total Carbohydrate 2.0g	1%
Dietary Fiber 0.0g	1%
Sugars 1.0g
Protein 1.0g	1%