BAKED TROUT WITH LEMON-CILANTRO CREAM

Baked Trout with Lemon-Cilantro Cream image

Impress any fish fan with a plate of Baked Trout with Lemon-Cilantro Cream! This baked trout recipe is perfect for both beginners and advanced cooks.

Provided by My Food and Family

Categories Home

Time 50m

Yield Makes 6 servings.

Number Of Ingredients 9

Ingredients

2 lemons, divided
1-1/2 lb. fresh mushrooms, sliced
2 Tbsp. KRAFT Zesty Italian Dressing
3 serrano chiles, seeded, thinly sliced
18 soaked corn husks
3 whole rainbow trout (1 lb. each), cleaned
1/2 cup fresh cilantro, chopped, divided
12 green onions
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

Heat oven to 400ºF.
Cut 1 lemon into 6 slices; cut in half. Juice remaining lemon. Cook mushrooms in dressing in large skillet on low heat 15 min., stirring occasionally. Stir in chiles; cook 2 min.
Place 4 corn husks in center of each of 3 large sheets heavy-duty foil; top with fish. Place 4 lemon pieces and 1 Tbsp. cilantro in cavity of each fish. Top each fish with about 1 cup vegetable mixture and 4 onions; cover with 2 corn husks. Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.
Bake 30 min. or until fish flakes easily with fork. Let stand 5 min. Cut slits in foil to release steam before opening packets. Serve fish topped with combined sour cream, remaining cilantro and lemon juice.

Nutrition Facts : Calories 380, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 130 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 46 g