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We really enjoyed this for our dinner tonight. Loved the butter and lemon all over the fish and the stuffing just added that final delicious touch. Made for ZWT9 for "Hot Stuff".

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Lavender Lynn August 07, 2013

I used fillets, and stacked them to envelope the onion mixture. I also used tarragon. Very nice light dinner. I really enjoyed the tarragon! Thanks for posting!

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breezermom April 16, 2009

Loved it. I was generous with everything in relation to the trout, and used Rosemary, it turned out very tasty, and appreciated the lemon wedges.

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Transplanted English Rose April 15, 2009

I made two with tarragon and two trout with rosemary. We were hard pressed to determine which we liked more. I look forward to tryng some of Twissis' herb suggestions--but think I agree with Thorsten--that the etarragon is just right. Loveley recipe, Annacia!

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Chef Kate July 08, 2008

Just got some fresh rainbow trout and decided to make a "different" kind of dinner. I made this with fresh rosemary and green onions from the garden. I served this with a variety of cheese, breads, fruit & salad. The kids ate and ate, and the husband inhaled it. Super Yummy!

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it'scolleen April 11, 2008

My DH is an avid fisherman & our freezer provides a generous supply of fresh trout he catches, but he filets it before freezing. We love trout & the simplicity of this recipe makes for an easy prep & a great outcome that allows the trout reach its flavor potential. I added a bit of dill to the herb mix & used fresh chives rather than parsley. We loved it! Thx for sharing this recipe w/us.

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twissis December 15, 2006

After reading the recipe I knew already that this must be good, but it is outstanding. Rainbow trout need a strong partner. A terragon is just right here. The licorice falvour is well working here. And in combination with butter is has a crunchy touch after baking, wonderful. I suggest to use only the leaves of terragon (remove the little stems) and not to chop them. The lemon peel adds the fresh moment required to bring all the different flavours of this dish. To make the recipe is real easy. It is almost done in a few seconds. While baking the wonderful flavours of fish and terragon will fill up the air and it is hard to wait until the fish is done. Serve it real hot and enjoy it as much as I did with some of the fresh lemon butter.

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Thorsten October 01, 2006
Herbed Trout With Lemon Butter