Herbed Trout With Lemon Butter

I'm far to lazy to bone trout! I just stuff them with the onion mix and brush well with the lemon butter. It works for me.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4 (8 -10 ounce)  rainbow trout
• 1⁄4 cup butter, melted
• 1  teaspoon  finely shredded lemon peel (set aside)
• 3  tablespoons lemon juice
• 1⁄4 cup  finely chopped onion
• 1  tablespoon  snipped fresh rosemary or 1  tablespoon tarragon
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
•  snipped fresh parsley (optional)
•  lemon wedge

Directions

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
2. On a cutting board, spread each fish open, skin side down.
3. 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.
4. In a small bowl stir together onion, rosemary, lemon peel, salt, and pepper. Sprinkle onion mixture over fish.
5. Fold fish closed. Place fish on a greased 15x10x1-inch baking pan.
6. Bake in a 450 degree F oven for 15 minutes or until fish begins to flake when tested with a fork.
7. If desired, sprinkle fish with parsley. Serve fish with lemon wedges and reserved butter mixture.