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Clean, fillet, and skin the trout, reserving the bones and skin.
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Place the bones and skin in a small saucepot, and add in the wine, lemon juice, salt and pepper, and parsley. Simmer gently for 30 minutes. Strain, reserving the liquid.
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Preheat oven to 350 degrees F.
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Sprinkle half the shallots on the bottom of a small buttered baking dish. Arrange the trout fillets, overlapping slightly, and season with salt and pepper. Dot with butter.
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Pour the reserved the wine stock over the fish, and cover tightly. Bake about 15 minutes or until the fish flakes easily.