Herbed Trout With Lemon Butter
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 2 (8 -10 ounce) rainbow trout (8-10 ounce or larger)
- 1⁄8 cup butter, melted
- 1⁄2 teaspoon finely shredded lemon peel (set aside)
- 1 1⁄2 tablespoons lemon juice
- 1⁄8 cup finely chopped onion
- 1⁄2 tablespoon snipped fresh rosemary or 1/2 tablespoon tarragon
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- snipped fresh parsley (optional)
- lemon wedge
directions
- Thaw fish, if frozen.
- Make sure fish are scaled, heads, fins, and tails are cut off.
- Rinse fish and pat dry with paper towels.
- Preheat oven to 450 degrees F.
- On a cutting board, spread each fish open, skin side down.
- In a small bowl stir together melted butter and lemon juice. Set half of the butter mixture aside.
- Brush remaining half of the butter mixture over fish.
- In a small bowl stir together onion, rosemary, lemon peel, salt, and pepper. Sprinkle onion mixture over fish.
- Fold fish closed and place fish on a greased 15x10x1-inch baking dish.
- Brush remaining butter mixture over the closed fish.
- Bake in a 450 degree F oven for 15 minutes or until fish begins to flake when tested with a fork.
- If desired, sprinkle fish with parsley. Serve fish with lemon wedges.
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Reviews
-
This recipe was quick and easy and I was really looking forward to it! I don't remember liking trout when I was a kid and haven't had it since but thought it was time to give it another shot. Unfortunately, my tastes have not changed. The recipe was wonderful, the fish, not so much. I think I'll keep this recipe and try it on cod or some other white fish.
RECIPE SUBMITTED BY
Alan Leonetti
Albuquerque, New Mexico
I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.