Steve's favorite trout

Yield: 6 Servings

Measure Ingredient
6 \N Fillets of speckled trout or red fish
1 \N Stick butter
2 \N Cloves garlic; mashed
1½ tablespoon Worcestershire sauce
\N \N Salt & pepper to taste
½ cup Italian bread crumbs
⅓ cup Rhineskeller wine
6 slices Lemon

Lightly season fish fillets with salt and pepper. Melt butter in flat baking dish . Add crushed garlic and Worcestershire sauce in the butter.

Dip fillets into butter mixture and lay flat in baking pan. Bake in a 40O degree oven for about 20 minutes. Remove from oven and sprinkle bread crumbs over fish. Garnish with lemon slices; add wine to pan. Turn oven to broiler heat; place fish back into oven. Broil until surface is brown and crispy. Serve with hot French bread. Serves 3 to 6--except with Steve, it serves only 2.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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