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Makes 4 servings.


    • 1 pound Rainbow Trout fillets
    • salt and pepper to taste
    • dash cayenne pepper
    • lettuce leaves
    • 8 ounces clam juice
    • 1/4 cup lime juice
    • 2 tablespoons chopped onion
    • fresh parsley bunch
    • 1 clove minced garlic
    • 1/2 teaspoon oregano


Preheat oven to 450°F.

Season each fillet with salt, pepper and cayenne pepper

Wrap fillets with lettuce leaves.

Combine remaining ingredients in a baking dish and place the lettuce-wrapped fish in the pan.

Bake at 450°F for 10 minutes per inch of thickness of fish or until fish flakes easily with a fork.

Maryland Dept of Agriculture Seafood & Aquaculture


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