Baked Trout with Fennel
| Yield: | 2 Servings |
| Categories: | Main Dishes, Fish, Fruits, Herbs |
| 1 | lg | Fresh rainbow trout (2-3 lb) |
| DIVIDER | -- head left on if desired | |
| 1/2 | c | Dry white wine |
| 1 | Lemon; cut in slices | |
| 4 | Fennel sprigs (up to 6) | |
| DIVIDER | -- (the feathery fronds) | |
| 2 | tb | Butter; cut in small pieces |
| MEUNIERE BUTTER WITH FENNEL | ||
| 1/3 | c | Unsalted butter |
| 1/2 | sm | Lemon; juice of |
| Salt and pepper; to taste | ||
| 1 | tb | Chopped fresh fennel leaves |
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