This recipe is credited to J. O’Brien of County Clare, circa 1880.  Ireland’s rivers, loughs, and streams teem with five subspecies of trout, from slob trout to rainbow trout.  This recipe is adapted from A Taste of Ireland.


  •         1/2 cup butter, divided
  •         2 tablespoons fresh parsley, chopped
  •         4 trout, cleaned
  •         salt
  •         pepper
  •         1 1/2 cups white wine
  •         2 tablespoons lemon juice


Preheat oven to 350°F.

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

Divide into 4 pieces.

Place 1 piece inside the cavity of each fish.

Rub fish with salt and pepper.

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

Pour wine over the fish.

Cover and cook for 20 minutes.

Cut remaining butter into small pieces.

Add butter and lemon juice to fish.

Cover and cook for another 10 minutes.

Serve hot or cold.