This recipe offers a delightful way to prepare trout, combining the flavors of fresh herbs, garlic, and a zesty lemon butter sauce.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Clean and pat dry the trout, then lightly coat them with olive oil.
Drying the fish helps the seasoning stick better.
Season the trout inside and out with salt and black pepper.
Seasoning the cavity enhances the flavor throughout.
Slice the mushrooms and place half in the bottom of a baking dish.
Slicing mushrooms evenly ensures they cook uniformly.
Place the trout on top of the mushrooms in the dish.
Positioning the fish on the mushrooms prevents sticking.
Mix bread crumbs with minced parsley and chopped green onions, then sprinkle over the trout.
This mixture creates a flavorful crust.
Juice one lemon and drizzle over the trout.
Fresh lemon juice adds a zesty brightness.
Melt butter and combine with the remaining olive oil and juice of the second lemon.
Mixing the sauce ingredients thoroughly ensures even flavor distribution.
Pour half of the butter mixture over the trout, reserving the rest.
Pouring the sauce evenly ensures all parts are flavored.
Bake the dish in the oven for 20-25 minutes, or until the trout flakes easily with a fork.
Check the fish's doneness by gently pulling the flesh with a fork.
While the trout bakes, sauté the remaining mushrooms in the reserved butter mixture for 2-3 minutes.
Sautéing mushrooms in the sauce enhances their flavor.
Serve the baked trout garnished with the sautéed mushrooms, lemon wedges, and parsley sprigs.
Garnishing adds a touch of elegance to the presentation.
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