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  Frozen rainbow trout/4 fresh brook trout, cleaned 24 Ounce (2 packages,12-oz each)
  Salt To Taste
  Pepper To Taste
  Butter 1⁄3 Cup (5.33 tbs)
  White wine/Lemon juice 1⁄4 Cup (4 tbs)
  Chopped parsley 3 Teaspoon
  Chopped onion 3 Teaspoon
  Chervil 1 Tablespoon
  Tarragon 1 Tablespoon
  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.

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Nutrition Rank

Nutrition Facts

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

Baked Rainbows Recipe