You are here

Trout Baked In Escarole

admin's picture
Trouts are always my fascination while cooking. Once I found good quality trouts in market and then start the hunt for a perfect recipe. At last I tried myself and took a little of this and little of that and cooked Trout Baked In Escarole. Wow! Its simply amazing! these were the words of my husband. Its truly delighting for me to have such compliments now also when I cook it up at any party. Dont you like to give it a try?
Ingredients
  Escarole 16 Large
  Chopped italian parsley 6 Tablespoon (1/4 Cup Plus 2 Tablespoon)
  Chopped shallots 2 Tablespoon
  Garlic 5 Clove (25 gm), minced
  Chopped thyme 2 Teaspoon
  Salt To Taste
  Black pepper To Taste
  Whole trout 4 Small, dressed, with heads on
  Lemon juice 3⁄4 Cup (12 tbs)
  Orange juice 3⁄4 Cup (12 tbs)
  Water 1⁄2 Cup (8 tbs)
Directions

In a large pot of rapidly boiling water, cook the escarole leaves for 5 minutes, or until pliable.
Drain and set aside to cool while preparing the trout.
In a small bowl, mix together the parsley, shallots, garlic and thyme.
Lightly salt and pepper the inside and outside of the trout; rub half of the herb and shallot mixture inside.
Carefully wrap each trout in 4 of the leaves, leaving the head showing.
Goat a large shallow baking dish with no-stick spray.
Place the fish in the prepared dish.
Mix together the lemon juice, orange juice, water and remaining half of the herb and shallot mixture and pour over the fish.
Cover tightly with foil.
Bake at 450° for 20 minutes, or until the fish just begins to flake when gently pressed.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish

Rate It

Your rating: None
4.239285
Average: 4.2 (14 votes)