Tasty Baked Trout

Be the first to add a photo of this recipe!
105 minutes Prep: 15 minutes Cook: 90 minutes
147 calories per serving view nutrition facts
6 servings suggest servings

Ingredients

6each trout fillets 4 ounces each
1each lemon
2teaspoons celery salt
1teaspoon salt
1large onion
1/2cup butter

Directions

Place trout filets in rectangular-shaped aluminum cake pan.

Sprinkle several drops lemon juice over each fillet.

Sprinkle salt and celery salt over each filet.

Slice onion into 18 thin slices.

Place 3 sliced on each filet.

Slice one stick butter into 18 pats.

Place one pat on each onion slice.

Cover pan with aluminum foil and place in preheated 325 degree F oven.

Bake 1-1/2 hours.

If desired, you may remove pan from oven, halfway during baking period and baste filets.

Return to oven and finish baking process.

0 links
0 comments
Loading recipe videoLoading related videos (if any)

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Rating
Review

Last Recipes Viewed

Recipe Bite

Devilishly Good Food

by Mark R. Vogel Mark R. Vogel

Not that I need an excuse to be naughty or indulgent, but with Halloween right around the corner I thought some wicked recipes...

read more...

Member Review



Ceviche

You've probably gotten this message already: Don't drain the lime juice!!! Ceviche is not Mexican, it's Ibero-American. It's also consumed in Spain and Southern France and there is even a variant in the Philippines (as a Spanish import). The Japanese love it too. For example, Nobu, the famed NYC & London Japanese food restaurant carries it. Peruvians are perhaps best known for taking Ceviche to an art form (quality, variety, presentation) and as a national symbol. There are over 20 varieties of Ceviche in Peru alone. From the humble Seabass (corvina) to Mixto (varied seafood ingredients, all marinated in lime, which they call "limon"), to Ceviche de Paiche, a Sturgeon-like fish that lives in the Amazon river basin. Chileans and Ecuatorians also take pride in their many varieties and their Ceviche-making tradition. You might be interested in putting all of them as a sub-section. Truly yours, Alexis Valencia.