Ingredients
1/2 cup butter, divided
2 tablespoons fresh parsley, chopped
4 trout, cleaned
salt
pepper
1 1/2 cups white wine
2 tablespoons lemon juice
Method
Sources
📖
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Home wine making kit — carboy, airlock, hydrometer, bottles
Instant aeration while pouring — no waiting for decanting
Vacuum wine stopper — keep opened wine fresh for days
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crystal stemware tuned for varietal expression
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Preheat oven to 350°F. Combine 1/4 cup butter with parsley and mix well. Divide into 4 pieces. Place 1 piece inside the cavity of each fish. Rub fish with salt and pepper. Place in a single layer in an oven-proof casserole. Pour wine over the fish. Cover and cook for 20 minutes. Cut remaining butter into small pieces. Add butter and lemon juice to fish. Cover and cook for another 10 minutes. Serve hot or cold.