- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 5 Times
- 2 green trout (each about 3 pounds) gutted with heads and tails intact and gills removed
- Salt and freshly milled pepper
- ½ pound unsalted butter
Preheat the oven to 375°. Wash and dry the fish with paper towels. Salt and pepper trout. In two ovenproof skillets, melt the butter and set one trout in each pan, stomach-side down, curling the fish to fit the pan. Baste with butter and cook for 5 minutes over moderate heat. Baste the trout again and place in oven to cook for 15 to 20 minutes, until moist and tender. Place on a heated platter with the pilaf and beans.
© Christopher Idone
Nutritional information is based on 1/8 teaspoon added salt per serving.