Baked Trout with Shiitake Mushrooms, Tomatoes, and Ginger

Name: Baked Trout with Shiitake Mushrooms, Tomatoes, and Ginger
Yield: 4 servings
Ingredients: 1 Nonstick cooking spray; 1 2 whole rainbow trout (about 12 ounces each), cleaned, boned, butterflied; 1 2 green onions, chopped; 1 2 large fresh shiitake mushrooms, stemmed, caps thinly sliced; 1 1/2 cup chopped seeded tomatoes; 1 2 teaspoons minced peeled fresh ginger; 1 2 garlic cloves, minced; 1 4 teaspoons soy sauce; 1 2 teaspoons Asian sesame oil; 1 Fresh cilantro sprigs

From the kitchen of Carly

Butterflied trout splayed open and topped with umami-rich shiitakes, bright tomatoes, and peppery ginger. It bakes in twenty minutes, skin-side down, with soy and sesame oil creating a glossy finish. Clean, elegant, and genuinely delicious.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1Nonstick cooking spray
12 whole rainbow trout (about 12 ounces each), cleaned, boned, butterflied
12 green onions, chopped
12 large fresh shiitake mushrooms, stemmed, caps thinly sliced
11/2 cup chopped seeded tomatoes
12 teaspoons minced peeled fresh ginger
12 garlic cloves, minced
14 teaspoons soy sauce
12 teaspoons Asian sesame oil
1Fresh cilantro sprigs

Instructions

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.