Baked trout with shiitake mushrooms, tomatoes, and ginger from Bon Appétit Magazine, September 2007: The Restaurant Issue (page 192)

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on June 23, 2022

    We loved this dish as a new fresh way to prepare some of the trout my husband likes to catch. The prep takes a bit of time but the cooking time is very short so this dish works as a weeknight dinner. The ingredients come together beautifully to showcase the delicate trout flavor without overwhelming it. Our trout filet was about 8 oz. so it cooked to perfection in 10 minutes. I served with basmati rice and a salad. Next time we will use a bigger trout (closer to the 12 oz. filet called for) so that it will be easier to butterfly and remove the bones. I would also like to try serving this with coconut rice next time.

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