Baked Trout w/ Mushrooms


Servings: 5
  • 5 (3/4 lb) trout
  • 1⁄2 cup olive oil
  • 5 cloves garlic, chopped
  • fresh ground black pepper
  • salt
  • 1⁄2 - 3⁄4 lb fresh mushrooms
  • 1⁄4 - 1⁄2 cup butter
  • 4 tablespoons fine dry breadcrumbs
  • 4 green onions, sliced
  • 3 fresh lemons (or lemon concentrate)
  • 2 tablespoons minced parsley
  • To cook trout, wash and dry the fish inside and out and coat sides with a little olive oil.
  • Slice mushrooms and place half in the bottom of a shallow baking dish.
  • Salt and pepper fish, inside and out, to taste and place in dish on top of mushrooms.
  • Sprinkle bread crumbs over fish along with the minced parsley, chopped garlic and the green onion.
  • If using fresh lemons, squeeze 1 or 2 directly over the entire trout including the inside.
  • Meanwhile melt butter, add to olive oil and the juice of 2 lemons.
  • Pour slowly over fish saving about half of the mixture.
  • Bake for 20-25 minutes at 375 degrees or until they are tender and bread crumbs are light brown.
  • Fish is done when the meat flakes easily when a fork is inserted into the flesh and lifted up slightly.
  • Just before the fish are done, saute 1-2 minutes , the remaining mushrooms in the sauce that is left and pour over top after placing trout on a serving plate.
  • Garnish with a few lemon wedges and a few sprigs of fresh parsley.
  • Serve this Italian Trout recipe with rice, or Italian pasta, and a vegetable.