Baked Trout Sierra Madre
Nutrition
Calories: 560.32 kcalCarbohydrates: 3.28 gProtein: 61.32 gFat: 30.92 gSaturated Fat: 10.7 gCholesterol: 198.64 mgSodium: 257.94 mgFiber: 0.23 gVitamin A: 14.055 IUCalcium: 140.57 mgIron: 4.61 mg
Ingredients
- 3 lbs trout fillets
- 1/2 cup milk
- 2 to matoes skinned and thinly sliced
- 1 medium onion thinly sliced
- 1 cup mushrooms thinly sliced
- 6 tbsp butter
- 6 tbsp soft bread crumbs
- 4 tbsp sherry
- 1 tbsp chopped parsley
- 1/4 tsp salt
- pinch nutmeg
- pinch fennel
- pinch cayenne
- 2 or 3 pinches white pepper
Instructions
- Preheat the oven to 450 degrees.
- Stir the salt into the milk, and pour over the fish.
- Melt the butter in a baking dish, coating all sides. Flop the fillets around in the butter, then take them out.
- Put the bread crumbs into the pan, stir them about to coat with butter, and remove them with a spoon.
- Line the bottom of the dish with a layer of onion. Mix a little white pepper, cayenne, nutmeg, and fennel.
- Place the fish fillets into the baking dish, and sprinkle lightly with the spices.
- Add a layer of mushrooms, and top with a layer of tomatoes.
- Pour the sherry over the dish, then sprinkle with the buttered bread crumbs and chopped parsley.
- Bake uncovered at 450 degrees for 15 minutes. Whole fish usually takes a little longer; the fish is done when it flakes easily when tested with a fork.