Trout is a highly valued fish in various Latin American cultures, especially in regions where rivers and lakes offer fresh and clean waters. Baking it is a traditional technique that enhances its mild flavor and delicate texture. In different Latin American countries, this dish may have various names; in Mexico and Central America, it is usually called simply "baked trout," while in countries like Argentina or Chile, it might be found as "baked trout with vegetables" or "trout with butter." The inclusion of seafood in the sauce is a version that adds richness and a gourmet touch, combining flavors from the land and sea in a single dish. This recipe, besides being a delight for the palate, reflects the region's culinary diversity and the use of fresh local ingredients.
How to Prepare Baked Trout with Seafood and Vegetable Sauce
To prepare this exquisite baked trout you will need fresh trout fillets, butter, garlic, green onion, mushrooms, zucchini, tomatoes, shrimp, oysters, dry white wine, and the necessary spices to season with salt, black pepper, and white pepper.
Rub the trout fillets with 1/2 stick of melted butter and season with a little salt and pepper.
Place the fillets in the pan and sear each side for about 4 minutes.
Set aside.
Melt a stick of butter in a pan, sauté garlic and green onions until tender.
Add mushrooms, sauté for about 3 more minutes.
Add zucchini and tomatoes and cook for a few more minutes.
Add shrimp and oysters.
Add dry white wine and cook for a few more minutes until the shrimp are cooked.
Season to taste with salt and white pepper.
Pour over the fish and place in the oven at 350 degrees for about 15-20 minutes.
Serve with warm French bread to accompany and enjoy this delicious combination of flavors.
