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Rainbow Trout with Sundried Tomato Butter

Recipe Details

  • Recipe Makes: 2 generous servings
  • Approximate Prep and Cook Time: 30-40 minutes
  • Suggested Pairing: A light Pinot Grigio
Always cook fish to an internal temperature of 145°F.
  • 1 package Superior Rainbow Trout
  • 1/4 cup softened unsalted butter
  • 2 tbsp chopped sundried tomatoes
  • 2 tbsp chopped canned artichokes
  • 1 tsp balsamic vinegar
  • 1 tbsp fresh chopped vinegar
  • Salt and pepper to taste
  • Extra virgin olive oil
  1. Preheat oven to 400°F.
  2. Remove fish from package, pat dry, rub with extra virgin olive oil and season with salt and pepper.
  3. Combine remaining ingredients in a mixing bowl, season to taste with salt and pepper and set aside.
  4. Top the fish with the tomato artichoke butter.
  5. Place fish on greased baking sheet and cook to guidelines stated on package.
  6. Once fish is cooked through place on serving platters and serve with favorite side dishes.
  7. Spoon cooking liquid over fish before service.

Got leftovers? Make quinoa salad with the leftover artichokes and sundried tomatoes.