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Trout Topped with Caramelized Onions and Mushrooms

Trout Topped with Caramelized Onions and Mushrooms

Rate this recipe

1 Vote

4

servings

0:10

Preparation

0:20

COOKING

0:30

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

2 Tbsp.
(30 mL)
butter

1

onion, coarsely chopped

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SCHNEIDERS MINI-SIZZLERS

$3.99 ea.

FROZEN, 375 g

2 cups
(500 mL)
sliced mushrooms

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BELLE GROVE BUTTON MUSHROOMS

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454 g PRODUCT OF ONTARIO

1 Tbsp.
(15 mL)
Worcestershire sauce

2x8 oz
(2x250 g)
rainbow trout fillets, with skin

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FRESH SKINLESS ONTARIO RAINBOW TROUT PORTIONS

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140 g

Imprimer ma sélection

Preparation

In large heavy saucepan, melt butter over medium heat; cook onion until softened and tender.

Add mushrooms and Worcestershire sauce; cook for 3 to 5 minutes or until tender.

Place fillets, skin side down, on parchment paper-lined baking sheet.

Spoon onion mixture over fish.

Bake in 425ºF (220ºC) oven for 10 to 15 minutes or until fish is opaque and flakes easily when tested with fork.

Cut each fillet in half to serve.

Source : Foodland Ontario

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.