If you have 10 minutes, you have enough time to prep our fresh trout dinner. Just whip up the sauce while the fish is roasting.
Ingredients:
2 fresh trout fillets with skin on, about 8 oz (250 g) each
1 bunch green onions, trimmed_(optional)
SAUCE
¼ cup (ml) white wine
2 tbsp (30 ml butter
2 large garlic cloves, minced
½ tsp (2 ml) dried dillweed
¼ tsp (1 ml) salt
1 tbsp (15 ml) honey-Dijon mustard or 1½ tsp (7 ml)
Each honey and Dijon mustard
Procedure:
Preheat oven to 450F (230C). For easier cleaning, line a rimmed baking sheet with parchment paper or foil. Place fish on top, skin side down. Arrange onions around fish. Bake in centre of preheated oven until a knife tip inserted into the thickest part of fish and held for 5 seconds comes out warm, from 7 to 8 min
Meanwhile, make sauce by placing wine, butter, garlic, dill and salt in a small saucepan. Bring to a boil over medium-high heat. Boil, uncovered and stirring often, until reduced by half, about 2 min. Whisk in mustard.
To remove fish from pan but leave skin on the parchment, slide a wide spatula between skin and flesh of fish. Carefully transfer to a large dinner plate. Repeat with remaining fillet. Spoon garlic-dill sauce over fish and serve onions on the side. Great with roasted fingerling potatoes.

If you have 10 minutes, you have enough time to prep our fresh trout dinner. Just whip up the sauce while the fish is roasting.

Ingredients:

2 fresh trout fillets with skin on, about 8 oz (250 g) each

1 bunch green onions, trimmed(optional)

SAUCE

¼ cup (ml) white wine

2 tbsp (30 ml butter

2 large garlic cloves, minced

½ tsp (2 ml) dried dillweed

¼ tsp (1 ml) salt

1 tbsp (15 ml) honey-Dijon mustard or 1½ tsp (7 ml)

Each honey and Dijon mustard

Procedure:

Preheat oven to 450F (230C). For easier cleaning, line a rimmed baking sheet with parchment paper or foil. Place fish on top, skin side down. Arrange onions around fish. Bake in centre of preheated oven until a knife tip inserted into the thickest part of fish and held for 5 seconds comes out warm, from 7 to 8 min

Meanwhile, make sauce by placing wine, butter, garlic, dill and salt in a small saucepan. Bring to a boil over medium-high heat. Boil, uncovered and stirring often, until reduced by half, about 2 min. Whisk in mustard.

To remove fish from pan but leave skin on the parchment, slide a wide spatula between skin and flesh of fish. Carefully transfer to a large dinner plate. Repeat with remaining fillet. Spoon garlic-dill sauce over fish and serve onions on the side. Great with roasted fingerling potatoes.

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com