Trout Baked in Wine (Irish)

Ireland's rivers, loughs, and streams teem with trout, in numerous varieties. Fish expert Ian Hill writes that in Lough Melvin (bordered by counties Leitrim and Fermanagh) alone there are five subspecies, including one called the "slob trout." Today, rainbow trout, originally from California, are farmed in Ireland, but wild trout are greatly preferred for their flavour and richness. This recipe is from J. O'Brien of County Clare, circa 1880.

½ cup butter, slightly softened (125 g)
2 Tbsp. fresh parsley, minced
4 (8-12 oz) filets trout, cleaned and scaled
sea salt
black pepper, freshly ground
1½ cups dry white wine, preferably unoaked
2 Tbsp. lemon juice, freshly squeezed

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Combine ¼ cup butter with parsley and mix well. Divide into 4 pieces.

Place 1 piece inside the cavity of each fish. Rub fish with salt and pepper.

Place in a single layer in an oven-proof casserole. Pour wine over the fish. Cover and cook for 20 minutes.

Cut remaining butter into small pieces. Add butter and lemon juice to fish. Cover and cook for another 10 minutes.

Serve hot or cold.

Makes 4 servings.