Herbed Trout with Lemon Butter

An onion, rosemary, and lemon peel mixture enhances this baked trout recipe from the inside out. Prepare and serve this main dish in less than 30 minutes.

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Makes:
4 servings
Prep:
20 mins
Bake:
15 mins 450°F
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Herbed Trout with Lemon Butter

Ingredients
4
8 ounces fresh or frozen dressed, boned rainbow trout or other dressed fish
1/4
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

Directions

  1. 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.
  2. 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.
  3. Makes 4 trout

Nutrition Facts

(Herbed Trout with Lemon Butter)
    Per serving:
  • 311 kcal cal.,
  • 20 g fat
  • (8 g sat. fat,
  • 3 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 116 mg chol.,
  • 427 mg sodium,
  • 2 g carb.,
  • 1 g sugar,
  • 30 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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