Baked rainbow trout with butter sauce
Baked rainbow trout with butter sauce is a simple weeknight dinner recipe perfect for any day of the year. It's quick and gluten-free.
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at jernejkitchen.com.
Cooking tools:
- Mandoline
- Butcher's twine
- Oven
- Baking sheet
- Parchment paper
- Paper towel
- Skillet
- Chef's knife
- Cutting board
- Spoon
- Plate
Ingredients
- 2 x (400g/1 pound) rainbow trout
- 3 slices lemon
- 2 small bunches fennel fronds or parsley
- 4 cloves garlic
- 1 tbsp olive oil
- 1/2 red onion or shallot
- 40 ml (3 tbsp) white wine (Pinot Grigio, Chardonnay)
- 1 tbsp unsalted butter
- 1 tsp olive oil
- 1 tbsp capers in salt
- 3 tbsp (45g) unsalted butter, cut into cubes
- 2 tbsp sweet corn, canned and drained
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