Herbed Trout With Lemon Butter

Herbed Trout With Lemon Butter

czwartek, 13 lutego 2014

Herbed Trout With Lemon Butter

Time: 35 mins

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.