Herbed Trout With Lemon Butter |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. 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.
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