Baked Trout with Shiitake Mushrooms, Tomatoes, and Ginger

Baked Trout with Shiitake Mushrooms, Tomatoes, and Ginger

from Adrienne Instep, Siam Society, Portland Oregon / Bon Appétit

  • Nonstick cooking spray
  • 2 whole rainbow trout (about 12 ounces each), cleaned, boned, butterflied
  • 2 green onions, chopped
  • 2 large fresh shiitake mushrooms, stemmed, caps thinly sliced
  • ½ cup chopped seeded tomatoes
  • 2 teaspoons minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 4 teaspoons soy sauce
  • 2 teaspoons Asian sesame oil
  • Fresh cilantro sprigs

Preheat oven to 400°F. Line large rimmed baking sheet with foil; coat with nonstick spray. Sprinkle fish with salt and pepper. Open fish like a book and arrange, skin side down, on prepared baking sheet.

Mix next 5 ingredients in bowl. Sprinkle mixture over fish, drizzle with soy sauce and sesame oil, then top with cilantro sprigs. Bake uncovered until fish is opaque in center, about 20 minutes.

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