Why I Love This Recipe
The Trout Adventure
Can you imagine worrying to catch a supper but then have so much that you can have so much you can feed your family for a week! That is what happen to me across my street.
Last year me and my dad went across the river to go fishing for supper. We were expecting one big fish but we got much more than expected. So our true story starts when I asked my mom,” Is it okay if me and dad go across the road to the stream to catch a big fish while you get the spices and french fries ready?”
She answered,” Yes but you better catch one big or else you will have ruined supper for everyone else.”
So I said yes and me and Dad got our fishing supplies together. I got the worms from the ground while Dad got the fishing poles, hooks, and bucket to put the strong fish in. So we walked across the road and notice today was going to be a great fishing day but had no idea what was going to happen.
When we reached the deep refreshing water hole that was about ,6 feet in some parts, we saw a ripple in the water and then we got the idea we were going to get a lot of fish. I was the first person to get the fishing pole ready and casted the juicy worm in the clear water. There was a bite in the first thirty seconds. I reeled in the line to find a fish the size and my head. Then my dad casted and caught even a bigger one. This fish was very strong.
After about ten minutes we had about twenty fish, a lot more than expected. Then we went home.
When we got home the first thing my mom asked was,” Did you catch a fish?”
I jokingly said,”no”,and show her the bucket. Then she looked in and in then she picked me up and screamed, “yeah!” This is the story when I caught about twenty fish.
Submitted by: "Kory P"
Ingredients You'll Need
2 trout fillets
2 tablespoons butter
1 1/2 teaspoons lemon juice
Preheat oven to 325 degrees F (165 degrees C).
Arrange trout fillets in a large baking dish.
Melt butter in a large skillet over medium heat; cook and stir green onion, parsley, and garlic until fragrant, 1 to 2 minutes.
Stir in mushrooms and continue to cook until just softened, 1 to 2 minutes more.
Add white wine, lemon juice, salt, and cayenne pepper. Remove from heat and gently stir in artichoke hearts; pour mixture over trout.
Bake in preheated oven until fish flakes easily with a fork, about 20 minutes.
Remove baking dish from oven and scatter tomatoes over fish.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Return baking dish to oven and broil until fish is browned, 1 to 2 minutes more.