Trout With Hollandaise Shrimp Sauce



6 servings

Recipe from

Oxmoor House


6 freshwater trout fillets (about 2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
3/4 cup water


Rinse fish thoroughly in cold water; pat dry. Sprinkle fish with salt and pepper. Roll up each piece jellyroll fashion.

Place oil in bottom of a 9-inch square baking pan. Place fish rolls in pan, seam side down. Pour water in pan.

Bake, uncovered, at 400° for 35 minutes or until fish flakes easily when tested with a fork; baste frequently with liquid.

Transfer fish to a serving platter, seam side down. Pour Hollandaise Shrimp Sauce over top.