In any event, I thought this was a very nice recipe. I didn't have fresh mushrooms which was too bad, they would have complimented this dish very nicely. I used canned since that's what I had, but of course it wasn't the same. There was a little zing from the sherry and lemon and it was tender and a very nice dish. I think if I made trout again at home I'd broil or grill it with some lemon pepper, but I did enjoy this dish.
|Just a few ingredients for this quick dish.|
|Beautiful fresh fillets, salted and peppered.|
|Sauce and mushrooms added to the pan.|
|30 minutes later, baked up, tender and flaky!|
|Ready to enjoy!|
1/2 cup butter
3 lemons, juiced
14 fresh mushrooms, sliced
1/4 cup sherry wine
3 pounds trout fillets
salt to taste
cracked black pepper to taste
- Preheat oven to 350 degrees F (175 degrees C). Line a shallow baking dish with foil.
- Heat butter in a skillet over medium heat; pour in lemon juice. Cook and stir mushrooms until tender, about 5 minutes; stir in sherry. Place trout fillets with skin sides down into prepared baking dish; sprinkle with salt and cracked pepper. Pour the mushroom mixture over the fish.
- Bake in the preheated oven until sauce reduces and fish flakes easily with a fork, about 30 minutes.