Olivia's Fresh Baked Rainbow Trout served with shrimp and topped with a savory Burre Blanc Sauce will take you down memory lane to fishing in warm weather. Skip Navigation Share on Facebook ...

Arrange trout on top, skin-side down, then season with a pinch of salt and pepper and drizzle with 2 tbsp olive oil. Arrange lemon slices and 1/4 cup dill on top. Bake on the lower rack 13 to 15 ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Trout with dill sauce photographed Wednesday, June 3, 2015. Photo by Laurie Skrivan, lskrivan@post-dispatch.com Yield: 2 ...

Whole Stuffed Trout, Venison with Mushroom and Sauce. Season 1 Episode 12 ... Some mayonnaise, fresh dill and a little bit of lemon juice. Everything is coming together here.

Add the garlic, tomato paste and pepper flakes, then cook, stirring, until the tomato paste darkens slightly and begins to stick to the pan, about 2 minutes.

Yield: 2 servings. Stay up-to-date on what's happening. Receive the latest in local entertainment news in your inbox weekly!

The World’s 50 Best Restaurants: The list continued to recognize restaurants outside of the European fine-dining tradition, with innovative presentations, experimental flavors and hyperlocal ...

Directions. Preheat the oven to 325 degrees. Arrange four 6-by-6-inch squares of foil on a work surface. Pat fillets dry and place one, skin-side down, in the center of each square.