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Baked Trout With Fennel

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  • Uploaded 3 years ago

Ingredients

  • 1 large fresh Rainbow Trout, head left on if desired (2-3 lb)
  • 1⁄2 cup Dry White Wine
  • 1 Lemon, cut in slices
  • 4 Fennel, sprigs up to 6 (the feathery fronds)
  • 2 tablespoons Butter, cut in small pieces
  • 1⁄3 cup unsalted Butter
  • 1⁄2 small Lemon, juice of
  • salt and Pepper, to taste
  • 1 tablespoon chopped fresh Fennel leaves