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I had a bag of trout pieces that I was needing a recipe for and this was perfect. Because I had more than the four fillets to cook, I made the recipe casserole-style and scaled up the ingredients to fit into a 9x13 pan. I put the quartered zucchini on the bottom of the pan and laid the rubbed trout over them, topping the dish off with the lemons and butter, covering the dish tightly with foil. It turned out beautifully, and everyone loved the dish. We'll definitely make this dish again! Thanks!
I'm giving this a four star only because the zucchini turned out overcooked but the fish was delish! Next time I'll just split them up. I mixed up some sundried tomatoes, dried basil (all I had), evoo, and threw in a couple cloves of garlic. I rubbed it on the fish, put in the packet and grilled on indirect heat for about 20 minutes. Yummy!