• 35minutes
  • 493calories

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Nutrition Info . . .

VitaminsA, B9, C, D, P
MineralsNatrium, Silicon, Sulfur

Ingredients Jump to Instructions ↓

  1. 4 (8 -10 ounce) rainbow trout

  2. 1/4 cup butter , melted

  3. 1 teaspoon finely shredded lemon peel (set aside)

  4. 3 tablespoons lemon juice

  5. 1/4 cup finely chopped onion

  6. 1 tablespoon snipped fresh rosemary or 1 tablespoon tarragon

  7. 1/2 teaspoon salt

  8. 1/4 teaspoon black pepper

  9. snipped fresh parsley

  10. lemon wedge

Instructions Jump to Ingredients ↑

  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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