Herbed Trout With Lemon Butter
photo by Thorsten
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 (907.18-1133.98 g) rainbow trout
- 59.14 ml butter, melted
- 4.92 ml finely shredded lemon peel (set aside)
- 44.37 ml lemon juice
- 59.14 ml finely chopped onion
- 14.79 ml snipped fresh rosemary or 14.79 ml tarragon
- 2.46 ml salt
- 1.23 ml black pepper
- snipped fresh parsley (optional)
- lemon wedge
directions
- Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
- 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. Place fish on a greased 15x10x1-inch baking pan.
- 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 and reserved butter mixture.
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