How to Cook Trout recipe

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Ingredients

¼ cup butter
2 (8 ounce) whole trout, butterflied and deboned
salt and freshly ground black pepper to taste
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh flat-leaf parsley

Nutrition Info

470.3 calories
carbohydrate: 1.6 g
cholesterol: 181.4 mg
fat: 33.2 g
fiber: 0.2 g
protein: 40.4 g
saturatedFat: 17.4 g
servingSize: -
sodium: 263.4 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a saucepan over medium-low heat until butter smells toasted and is golden brown, about 1 minute. Turn off heat.

  2. Line a baking sheet with a piece of aluminum foil. Place trout onto foil, open trout so skin sides are down. Drizzle each trout with about 1/2 teaspoon melted butter. Generously season with salt and black pepper.

  3. Move an oven rack to 5 or 6 inches below heat source and preheat oven's broiler on high heat.

  4. Broil trout until opaque and barely firm to the touch, 2 or 3 minutes. Remove from oven.

  5. Return pan of melted butter over high heat, stir in lemon juice and parsley. Bring butter sauce to a boil, whisk to combine. Serve trout on plates and drizzle with butter sauce.

Recipe Yield

2 servings

Recipe Note

This recipe is so simple, it doesn't even have a name. I just call it Trout. This is such an easy weeknight seafood dinner. It's a really nice way to cook fish, especially if you're new at cooking fish.

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