Rainbow Trout With Artichoke Hearts

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#37639

serves/makes:

ready in:
30-60 minutes

ingredients

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

directions

Pat rainbow trout fillets with a paper towel and place in flat baking dish.

Melt butter in saucepan and saute 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 fillets and bake in 325 degrees F oven for about 20 minutes, or until fish flakes with a fork.