Maggie's Farm

I pulled a few nice trout out of this beat in Connecticut on Saturday:

Here's my recipe:

4 to 6 trout (approximately 1/2 lb. each), 3 Tablespoons lemon juice, 1 teaspoon coarse (kosher) salt (or to your taste), 2 cloves minced garlic (or to your taste), 2 bottles of fine Sauvignon Blanc,  2 Tablespoons Italian parsley, 2 Tablespoons chopped green onion, 2 Tablespoons dry seasoned bread crumbs, 4 Tablespoons melted butter.

Wash and dry trout. Rub the outside of trout with lemon juice and sprinkle with salt. Reserve half the wine (1 cup) into an appropriate stemmed glass. Retain the base wine for step 3. Sample the reserved wine.

Arrange the minced garlic in the bottom of a buttered baking dish that is large enough to hold the trout in a single layer. Check the reserved wine for flavor.

Place trout in the dish and pour the base wine over the top. Double-check the reserved wine.

Sprinkle with parsley, green onion, and bread crumbs. Spoon the melted butter evenly over the top. Test the reserved wine for spoilage.

Ceremonially empty the reserve wine container and bake trout at 400 degrees for 20 minutes.

Makes 4 to 6 servings. Open the second chilled bottle to serve with the fish.