6 rainbow trout fillets
1/2 cup butter
4 tablespoons green onion, chopped
2 tablespoons parsley, chopped
3 cloves garlic, minced
1 tablespoon lemon juice
8-ounce can sliced mushrooms, drained
14-ounce can artichoke hearts, drained and sliced
1 teaspoon salt
1/2 teaspoon cayenne pepper

Pat rainbow trout fillets with a paper towel and place in flat baking dish. Melt butter in sauce pan and sauté the green onions, parsley and garlic until tender. Add lemon juice, mushrooms, artichoke hearts, salt and pepper.
Cook for a few minutes until heated thoroughly. Pour sauce over the filets and bake in 325 degree oven for about 20 minutes, or until fish flakes with a fork.

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