Ingredients
2
2 servings
- •2 trout fillets
- •2 tablespoons butter
- •2 tablespoons chopped green onion
- •1 tablespoon chopped fresh parsley
- •2 cloves garlic, chopped
- •0.5 cup sliced mushrooms
- •0.33333334326744 cup white wine
- •1.5 teaspoons lemon juice
- •0.25 teaspoon cayenne pepper
- •0.25 teaspoon salt
- •4 artichoke hearts in water, drained and halved
- •0.5 cup chopped cherry tomatoes
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Arrange fillets in a large baking dish.
- Melt butter in a large skillet over medium heat; cook and stir green onion, parsley, and garlic until fragrant, 1 to 2 minutes. Stir in mushrooms and continue to cook until just softened, 1 to 2 minutes more. Add white wine, lemon juice, cayenne pepper, and salt. Remove from heat and gently stir in artichoke hearts; pour mixture over fish.
- Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Remove the baking dish from the oven and scatter tomatoes over fish.
- Set the oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil until fish is browned, 1 to 2 minutes more.
Nutritional Facts
Per 2 servings
- Calories: 304
- Carbohydrate: 8g
- Fat: 17g
- Fiber: 2g
- Protein: 23g
- Sugar: 1g
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