Parsley and Garlic Baked Trout
This lovely recipe comes via fellow ICer, Queensweater (Heather), and is a wonderfully simple way to bake fish.
The recipe includes the option to use wine, but do note that many ICers are bothered by alcohol, even white wine, if that’s the case please just fish stock or water instead and save yourself a flare.
Parsley and Garlic Baked Trout
1 (4 pound) whole trout, cleaned
salt and pepper to taste (both optional)
2 tablespoons olive oil
2 tablespoons chopped fresh parsley (omit if you follow a low oxalate diet)
sprinkle of garlic powder
1/2 cup cooking wine (optional, or fish stock or water)
4 sprigs fresh parsley (omit if you follow a low oxalate diet)
Preheat oven to 400 degrees F (205 degrees C). Lightly oil a 9x13 inch baking dish. Season the trout inside and out with salt and pepper to taste, and place in baking dish.
Pour oil and wine (stock/water) over the top of the fish, then sprinkle with garlic powder and parsley.
Bake for 35 minutes, or until fish flakes easily.
Serves 2-3