Fish Spatula - For flipping the trout without damaging it
Baking Sheet - To hold and bake the trout along with its accompaniments
Oven-Safe Skillet or Pan - Suitable for searing fish before baking, if preferred
Silicone Fish Tongs - For safely handling hot items while cooking
Measuring Cups and Spoons - To accurately measure ingredients
Food Processor (optional) - For finely chopping mushrooms or vegetables
Cutting Board - Used for preparing all ingredients
Mixing Bowls - For mixing marinade or combining ingredients
Roasting Rack - To allow air circulation under the baking sheet, preventing fish from sticking and enabling even cooking
Instant-Read Meat Thermometer - Ensures the trout reaches safe internal temperature without drying out
High-Sided Baking Dish or Casserole (optional) - For roasting vegetables along with the fish if preferred method includes baking everything together
Nonstick cooking spray
2 whole rainbow trout (about 12 ounces each), cleaned, boned, butterflied
2 green onions, chopped
2 large fresh shiitake mushrooms, stemmed, caps thinly sliced
1/2 cup chopped seeded tomatoes
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
4 teaspoons soy sauce
2 teaspoons Asian sesame oil
Fresh cilantro sprigs
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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