Baked Trout with Shiitake Mushrooms, Tomatoes, and Ginger
A flavorful Asian-inspired dish featuring butterflied rainbow trout topped with a fresh mixture of shiitake mushrooms, tomatoes, ginger, and aromatics, then drizzled with soy sauce and sesame oil.
2 servings
25 min
Ingredients
- •1 spray Nonstick cooking spray
- •2 whole rainbow trout
- •2 whole green onions
- •2 large shiitake mushrooms
- •½ cup tomatoes
- •2 teaspoons fresh ginger
- •2 cloves garlic
- •4 teaspoons soy sauce
- •2 teaspoons sesame oil
- •2 sprigs cilantro
Cooking Instructions
- 1.
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.
5 min
- 2.
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.
20 min
