Trout Baked In Wine (1880)

1. Preheat oven to 350°F.

2. Combine 1/4 cup butter with parsley and mix well.

3. Divide into 4 pieces.

4. Place 1 piece inside the cavity of each fish.

5. Rub fish with salt and pepper.

6. Place in a single layer in an oven-proof casserole.

7. Pour wine over the fish.

8. Cover and cook for 20 minutes.

9. Cut remaining butter into small pieces.

10. Add butter and lemon juice to fish.

11. Cover and cook for another 10 minutes.

12. Serve hot or cold.

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Nutrient	Quantity
Total fats	65.2245 g
Protein	45.2437 g
Carbohydrates	34.0136 g
Energy	861.1793 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6146 g
Water	119.3633 g
Aspartic acid	4.4165 g
Calcium, Ca	565.0513 mg
Lutein + zeaxanthin	427.211 g
Fiber, total dietary	11.5023 g
Carotene, beta	384.409 g
Niacin	12.3376 mg
Fatty acids, total saturated 18:4	0.0725 g
Vitamin A, RAE	54.8627 g
Arginine	4.5872 g
Riboflavin	0.998 mg
Fatty acids, total polyunsaturated 15:0	0.0003 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0027 g
Fatty acids, total saturated 20:1	0.3977 g
Glutamic acid	8.2986 g
Sodium, Na	152.2943 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9679 g
Total lipid (fat)	65.2245 g
Manganese, Mn	2.7288 mg
Fructose	0.3355 g
Proline	1.8237 g
Fatty acids, total saturated 16:0	6.0842 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0037 g
Sucrose	0.1312 g
Choline, total	76.195 mg
Sugars, total	0.8332 g
Serine	2.1354 g
Fatty acids, total saturated 10:0	0.0061 g
Fatty acids, total saturated 18:0	2.5947 g
Fatty acids, total saturated 20:4 undifferentiated	0.2142 g
Vitamin B-6	0.4263 mg
Selenium, Se	14.3181 g
Ash	7.5572 g
Vitamin D	175.6667 IU
Fatty acids, total saturated 18:1 undifferentiated	23.1314 g
Pantothenic acid	3.1019 mg
Phenylalanine	2.0629 g
Copper, Cu	2.1709 mg
Thiamin	1.9501 mg
Retinol	19.2667 g
Methionine	1.4058 g
Iron, Fe	5.2076 mg
Carbohydrate, by difference	34.0136 g
Phosphorus, P	1186.9147 mg
Folate, total	149.9853 g
Tocopherol, gamma	0.0403 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2289 g
Fatty acids, total saturated 22:1 undifferentiated	0.9407 g
Alanine	2.5555 g
Cholesterol	65.7333 mg
Valine	2.4198 g
Fatty acids, total saturated 18:2 undifferentiated	24.9955 g
Glycine	2.6049 g
Glucose (dextrose)	0.302 g
Fatty acids, total saturated 14:0	0.3549 g
Zinc, Zn	6.4125 mg
Isoleucine	2.0128 g
Fatty acids, total saturated 12:0	0.0003 g
Fatty acids, total polyunsaturated	26.9615 g
Fatty acids, total saturated 14:1	0.0006 g
Leucine	3.5654 g
Vitamin A, IU	787.054 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.2074 g
Folate, DFE	149.9853 g
Tryptophan	0.7355 g
Vitamin C, total ascorbic acid	22.4782 mg
Phytosterols	0.38 mg
Fatty acids, total polyunsaturated 18:1 c	0.0012 g
Tyrosine	1.6959 g
Vitamin B-12	8.8287 g
Vitamin K (phylloquinone)	124.7533 g
Fatty acids, total saturated	9.3908 g
Histidine	1.3259 g
Fatty acids, total monounsaturated	25.4645 g
Threonine	1.9286 g
Folate, food	149.9853 g
Vitamin D (D2 + D3)	4.42 g
Cryptoxanthin, beta	1.22 g
Vitamin D3 (cholecalciferol)	4.42 g
Vitamin E (alpha-tocopherol)	0.3295 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.5984 g
Magnesium, Mg	145.7633 mg
Lysine	2.8603 g
Potassium, K	979.4523 mg
Cystine	0.6858 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
White wine	1.5 cups	0	0	0
Butter	0.5 cup	684	31.428	57.6
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Parsley	2 tablespoons	2.736	0.4811	0.06
Pepper	0	0	0	0
trout	4	167.7333	0	7.4913