Baked Trout With Fennel

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 large fresh rainbow trout, head left on if desired (2-3 lb)
• 1/2 cup dry wine
• 1 lemon, cut in slices
• 4 fennel, sprigs up to 6 (the feathery fronds)
• 2 tablespoons butter, cut in small pieces
• 1/3 cup unsalted butter
• 1/2 small lemon, juice of
• salt and pepper, to taste
• 1 tablespoon chopped fresh fennel leaves

Recipe

• 1 wash and clean trout thoroughly, scraping skin with a dull knife.
• 2 pat dry.
• 3 cut off fins with scissors or sharp knife and trim tails.
• 4 place trout in a greased oblong baking dish.
• 5 place half the lemon slices, half the fennel sprigs and some butter inside prepared trout.
• 6 add wine and top with remaining lemon slices, fennel sprigs and butter.
• 7 bake at 350f until fish flakes when tested with a fork (12 to 15 minutes, depending upon size of trout.)
• 8 baste periodically.
• 9 meanwhile, make meuniere butter:
• 10 in a small, heavy saucepan, melt butter.
• 11 cook slowly over low heat, shaking pan vigorously, until butter is a light brown nut color.
• 12 add lemon juice, salt, pepper and chopped fennel and serve at once, poured over baked trout.