|Frozen rainbow trout/4 fresh brook trout, cleaned||24 Ounce (2 packages,12-oz each)|
|Butter||1⁄3 Cup (5.33 tbs)|
|White wine/Lemon juice||1⁄4 Cup (4 tbs)|
|Chopped parsley||3 Teaspoon|
|Chopped onion||3 Teaspoon|
|Sour cream||1 Tablespoon|
|Buttered crumbs||1 Tablespoon|
Wipe trout with a damp cloth inside and out, after removing tails and heads.
Sprinkle lightly with salt and pepper.
Cut heavy foil to make 8 oblong pieces about 8 x 6 inches.
On each of 4 foil pieces centre a fish, then cup the edges.
Heat together butter, wine, chopped vegetables and pinch or more each of the herbs.
Spoon over the fish.
Now cover with the remaining foil pieces and crimp the upper and lower edges together to seal out air.
Place on a cooky sheet and bake at 425F for about 12 to 15 minutes up to 25 minutes if using solid-frozen trout.
When cooked, gash each foil top and curl edges back.
Pour about 1 tablespoon sour cream on each fish, then sprinkle with crumbs and place under broiler until delicately browned.
Serving size: Complete recipe
Calories 1578 Calories from Fat 793
% Daily Value*
Total Fat 90 g138%
Saturated Fat 45.6 g228%
Trans Fat 0 g
Cholesterol 570.5 mg190.2%
Sodium 776.3 mg32.3%
Total Carbohydrates 30 g10.2%
Dietary Fiber 4.1 g16.4%
Sugars 2.4 g
Protein 150 g300.8%
Vitamin A 103.1% Vitamin C 87.5%
Calcium 89.3% Iron 86.5%
*Based on a 2000 Calorie diet