Trout Sauvignon

Trout Sauvignon


- 4 trout fillets

- 4 tablespoons Papa Jacks Fin & Feather Marinade

- 1 tablespoon olive oil

- Salt and pepper to taste

- 1/2 cup dry white wine

- 2 tablespoons butter

- 2 cloves garlic, minced

- 1 tablespoon fresh lemon juice

- Fresh parsley for garnish


  1. Place the trout fillets in a shallow dish and season with salt and pepper. Apply Papa Jacks Fin & Feather to both sides.
  2. Preheat oven to 400F. Coat a large sheet pan with the olive oil.
  3. Place the fillets skin side down on the sheet pan, and cook for about 15-20 minutes per side, or until the fish is cooked through and flakes easily with a fork.
  4. While the trout is cooking, prepare the white wine finishing sauce. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant.
  5. Pour in the white wine and lemon juice, and let the sauce simmer for about 5 minutes, or until it has reduced slightly and thickened. Season with salt and pepper to taste.
  6. Once the trout fillets are done, transfer them to a serving platter and drizzle the white wine finishing sauce over the top. Garnish with fresh parsley and serve immediately.


Enjoy your delicious, marinated trout with white wine finishing sauce!

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