Ingredients:
- 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
Instructions:
- Place the trout fillets in a shallow dish and season with salt and pepper. Apply Papa Jacks Fin & Feather to both sides.
- Preheat oven to 400F. Coat a large sheet pan with the olive oil.
- 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.
- 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.
- 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.
- 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.