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Serves/Makes: 4

Ingredients:

• 4 (1-pound / 454-g each) cleaned whole trouts
• 1 teaspoon (5 mL) juniper berries, crushed
• 1/2 teaspoon (2.5 mL) fennel seeds
• 4 tablespoons (60 mL) minced scallions
• 1 tablespoon (15 mL) lemon rind
• 1 teaspoon (5 mL) salt
• 1 teaspoon (5 mL) black pepper
• 1/2 cup (125 mL) dry white wine
• 2 tablespoons (30 g) melted butter
• Non-stick spray

How to cook:

• Mix together juniper berries, fennel seeds, minced scallions, lemon rind, salt and black pepper.
• Cut 4 pieces al foil, each large enough to wrap a trout.
• Spray one side of al foil with non-stick spray.
• Spoon 1/4th of juniper berries mixture inside each trout.
• Lay out each trout onto al foil.
• Drizzle trouts with dry white wine and melted butter.
• Wrap-up trouts tightly.
• Arrange bundles onto a baking sheet.
• Bake trouts for 20 minutes, into a preheated 400°F (200°C) oven, until trouts flake when touched with a fork.

Note:

Preparation + cooking time: 45 minutes

Tips:

Rainbow trout has a mild, nutty flavor and tender flesh.
Trout is high in Omega-3 oils which deter heart attacks.
When buying whole fish, look for bright clear eyes. The skin should be shiny and well-colored. When pressed, fresh fish should spring back.
Never store ungutted fish. Tightly wrap fresh fish and store into the coldest part of the refrigerator use within 2 days.
Double-wrapped, frozen fish can remain in freezer for 6 months.
Trout can be stuffed with crab meat, bacon and garlic or seasoned breading.

This recipe for Rainbow Trout Juniper serves/makes: 4

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Main Ingredient: Trout
Preparation Method: Baked