Traditionally made with tomatoes, this dish gets new life when made with the one-two punch of trout and sherry. Working with trout is fun and easy. This variation on the traditional egyptian bonanza is a real treat for sherry fans! Trout-sherry bonanza was first introduced on Kathy Murphy Can Cook in 1960. The English normally eat this dish with coriander. You should purchase trout in bulk to save money. Our special twist on the trout bonanza is healthful and refreshing. Your guests will be begging for more.
First, preheat the oven to 70° and grease a 13x8" casserole dish.
Evenly arrange the trout in the casserole dish.
Quickly, sprinkle with sherry like there's no tomorrow. (slowly!)
Quickly, spread the sherry.
Mix in brown rice gently with your hands.
Add the butter.
Cook 10 minutes or until the sherry has melted.
While you're waiting, did you know that you can grow coriander in your own back yard?
Trout-sherry bonanza is best served hot. Don't forget to take a sip of sherry for all of your hard work!