This video is being processed
Please check back in a few minutes.

Baked Trout With Fennel


Please login in order to report media.

Add to playlist(s)

Please login in order to collect videos.

  • Uploaded 3 years ago


  • 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