Baked Trout with Lemon-Cilantro Cream

Name: Baked Trout with Lemon-Cilantro Cream
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 18 soaked corn husks; 118 milliliters BREAKSTONES or KNUDSEN Sour Cream; 118 milliliters fresh cilantro, chopped, divided; 454 grams fresh mushrooms, sliced; 12 green onions; 2 Tbsps KRAFT Zesty Italian Dressing; 2 lemons, divided; 3 whole rainbow trout (1 lb. each), cleaned; 3 serrano chiles, seeded, thinly sliced

Baked Trout with Lemon-Cilantro Cream is a gluten free, primal, and pescatarian recipe with 6 servings. One serving contains 117 calories, 4g of protein, and 9g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. If you have mushrooms, rainbow trout, lemons, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Heat oven to 400F.

Equipment you will use

Oven

Cut 1 lemon into 6 slices; cut in half. Juice remaining lemon. Cook mushrooms in dressing in large skillet on low heat 15 min., stirring occasionally. Stir in chiles; cook 2 min.

Ingredients you will need

Mushrooms

Chili Pepper

Juice

Lemon

Equipment you will use

Frying Pan

Place 4 corn husks in center of each of 3 large sheets heavy-duty foil; top with fish.

Ingredients you will need

Corn Husks

Fish

Equipment you will use

Aluminum Foil

Place 4 lemon pieces and 1 Tbsp. cilantro in cavity of each fish. Top each fish with about 1 cup vegetable mixture and 4 onions; cover with 2 corn husks. Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside.

Ingredients you will need

Corn Husks

Vegetable