Trout With Hollandaise Shrimp Sauce

Recipe from Oxmoor House

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Ingredients

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

Preparation

  1. Rinse fish thoroughly in cold water; pat dry. Sprinkle fish with salt and pepper. Roll up each piece jellyroll fashion.
  2. Place oil in bottom of a 9-inch square baking pan. Place fish rolls in pan, seam side down. Pour water in pan.
  3. Bake, uncovered, at 400° for 35 minutes or until fish flakes easily when tested with a fork; baste frequently with liquid.
  4. Transfer fish to a serving platter, seam side down. Pour Hollandaise Shrimp Sauce over top.
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