Rainbow Trout with Artichoke Hearts

Ingredients 
•	6 rainbow trout fillets
•	1/2 cup butter
•	4 tablespoons chopped scallions
•	2 tablespoons chopped parsley
•	3 cloves minced garlic
•	2 tablespoon lemon juice
•	8 oz. can sliced mushrooms, drained
•	14 oz. can artichoke hearts, sliced and drained
•	1 tablespoon salt
•	1/2 teaspoon cayenne pepper

Preparation
1. Clean and dry rainbow trout fillets. Place in a flat baking dish.
2. Melt butter in saucepan and sauté the green onions, parsley and garlic until soft.
3. Add lemon juice, mushrooms, artichoke hearts, salt and pepper to mixture.
4. Cook for 3 minutes until thoroughly heated.
5. Pour mixture over fish fillets.
6. Bake in 325 F oven for 20 minutes or until fish flakes with a fork.