Baked Trout Fillets

Ingredients

• 4  artichoke hearts in water halved drained
• 2 tablespoons butter 
• 0.3 teaspoon cayenne pepper 
• 0.5 cup cherry tomatoes chopped
• 1 tablespoon parsley fresh chopped
• 2 cloves garlic chopped
• 2 tablespoons green onion chopped
• 1.5 teaspoons juice of lemon 
• 0.5 cup mushrooms sliced
• 0.3 teaspoon salt 
• 2 fillet trout 
• 0.3 cup white wine 

Equipment

• frying pan
• oven
• baking pan
• broiler

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Arrange trout fillets in a large baking dish.
2. Melt butter in a large skillet over medium heat; cook and stir green onion, parsley, and garlic until fragrant, 1 to 2 minutes. Stir in mushrooms and continue to cook until just softened, 1 to 2 minutes more.
3. Add white wine, lemon juice, salt, and cayenne pepper.
4. Remove from heat and gently stir in artichoke hearts; pour mixture over trout.
5. Bake in preheated oven until fish flakes easily with a fork, about 20 minutes.
6. Remove baking dish from oven and scatter tomatoes over fish.
7. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
8. Return baking dish to oven and broil until fish is browned, 1 to 2 minutes more.