Ingredients for Trout Deirdre
- 2 (6-ounce) trout fillets
- 1/2 stick (4 tablespoons) unsalted butter, melted, plus 1 stick (8 tablespoons) unsalted butter
- Salt and freshly ground black pepper to taste
- Black Pepper
- 2 cloves garlic, minced
- Green Onion
- Mushroom
- Zucchini
- 1/2 cup cherry tomatoes, halved
- 6 large shrimp, peeled and deveined
- Oyster
- 1/4 cup dry white wine
- White pepper to taste
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How to Make Trout Deirdre
- Preheat oven to 350°F (175°C).
- Rub trout fillets with 4 tablespoons melted butter and season generously with salt and pepper.
- Place fillets in a baking dish.
- Broil fillets for 4 minutes per side, or until lightly browned.
- Set aside.
- Melt 8 tablespoons butter in an oven-safe skillet over medium heat. Add minced garlic and sliced green onions; sauté until softened, about 2 minutes.
- Add sliced mushrooms and sauté for 3 minutes.
- Stir in diced butternut squash and halved cherry tomatoes. Cook for another 3-4 minutes.
- Add peeled shrimp and shucked oysters to the skillet.
- Pour in white wine and cook for 2-3 minutes, or until shrimp are pink and opaque.
- Season the vegetable and seafood mixture with salt and white pepper to taste.
- Pour the vegetable and seafood mixture over the broiled trout fillets in the baking dish.
- Bake in the preheated oven for 15-20 minutes, or until the trout is cooked through and flakes easily with a fork.
- Serve immediately with hot French bread.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
16g
Fat
115g
Carbs
2g
