Herbed Trout With Lemon Butter

Name: Herbed Trout With Lemon Butter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
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

Submitted by Annacia

"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."

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photo by Thorsten

Ready In:: 35mins
Ingredients:: 10
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

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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Reviews

This is a great recipe. It was a hit and we ate it so quickly I didn't get a picture. I made it with rosemary and appreciated the balance of the rosemary, lemon and butter.

TreasureBearers
We really enjoyed this for our dinner tonight. Loved the butter and lemon all over the fish and the stuffing just added that final delicious touch. Made for ZWT9 for "Hot Stuff".

Lavender Lynn
I used fillets, and stacked them to envelope the onion mixture. I also used tarragon. Very nice light dinner. I really enjoyed the tarragon! Thanks for posting!

breezermom
Loved it. I was generous with everything in relation to the trout, and used Rosemary, it turned out very tasty, and appreciated the lemon wedges.

Transplanted Englis
I made two with tarragon and two trout with rosemary. We were hard pressed to determine which we liked more. I look forward to tryng some of Twissis' herb suggestions--but think I agree with Thorsten--that the etarragon is just right. Loveley recipe, Annacia!

Chef Kate