Herbed Trout with Lemon Butter

By carvalhohm

Ingredients

• 4 (8- to 10-ounce) fresh or frozen dressed, boned rainbow trout or other dressed fish
• 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 tarragon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Snipped fresh parsley (optional)
• Lemon wedges

Preparation

Step 1

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. On cutting board, spread each fish open, skin side down. In small bowl stir together melted butter and lemon juice. Set half of butter mixture aside. Brush remaining half of butter mixture over fish. In small bowl stir together onion, rosemary, lemon peel, salt, and pepper. Sprinkle onion mixture over fish. Fold fish closed. Place fish on greased 15x10x1-inch baking pan.

Bake in 450 degree oven for 15 minutes or until fish begins to flake when tested with fork. If desired, sprinkle fish with parsley. Serve fish with lemon wedges and reserved butter mixture.

Calories 311