Try this Baked Trout with Fennel recipe, or contribute your own.
Suggest a better descriptionWash 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. From _Nancy Enrights Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 46. ISBN 0-88862-788-2. Typed for you by Cathy Harned.
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1542 | ||
Calories from Fat: 1542 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 172.8g | 230 % | |
Saturated Fat 109.4g | 547 % | |
Monounsaturated Fat 44.8g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 457.9mg | 141 % | |
Sodium 101.8mg | 4 % | |
Potassium 76.1mg | 2 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.5g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1542
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