Rainbow Trout with Lemon Parsley Butter Sauce
On June 19, 2013 by Meghalee Das
Rainbow trout with lemon parsley butter sauce is one of the simplest and most delicious dishes you can make, and it needs only a few ingredients — trout, lemon, parsley, butter, salt and pepper — that’s it! For this recipe we use butterflied trout, where you make a vertical slit on the fish from under the head, through the belly, to the tail, open it up and remove the back bone and small bones. I know it sounds complicated but it was surprisingly easy; just get a really sharp knife and use light hands.
Since I had never butterflied or deboned trout before, I watched some videos on YouTube like http://www.youtube.com/watch?v=KkmkbJtrhFY which helped me a lot and the whole process took hardly a few minutes. You can also buy fish fillet if you want to save time; just make sure the skin is on because the crispy texture of the skin also adds a lot of flavor to the dish. I made a quick stir fry of veggies and mushrooms, with some olive oil and a dash of apple cider vinegar, and served it with the fish.
Ingredients:
Butterflied rainbow trout: 2
Butter: 4 tbsp
Fresh lemon juice: 2 tbsp
Finely chopped parsley: 3 tbsp
Salt and Pepper to taste
Method:
1. Wash and butterfly the trout. Pat them dry with a paper towel and place them on a baking tray.
2. Melt the butter on medium till it starts to get golden and slightly brown.
3. Switch on the broiler of your oven, which is basically like an upside down grill.
4. Pour 1 tsp of the melted butter all over the trout and season with salt and pepper on both sides.
5. Arrange the fish skin side down on the buttered baking pan and place it in the oven, a few inches directly below the broiler. The high heat will help to get a mild char on the skin and the fish will be flaky.
6. I baked it for just around 10 minutes, but it may vary from oven to oven and the distance between the broiler and the fish. I like my fish well-cooked and the skin to be crispy, but if you prefer a more delicate texture, 7 minutes should be enough. No need to turn the fish. You can also follow the same recipe and use a grill or a skillet, instead of an oven.
7. While the fish cooks, heat the butter again and add the lemon juice and chopped parsley to it. After a few seconds, take it off the heat and pour this lemon parsley butter sauce over the fish.
8. Garnish with fresh parsley and lemon wedges. I served the trout with brown rice and some sauted mushrooms and vegetables.
- Butterflied rainbow trout: 2
- Butter: 4 tbsp
- Fresh lemon juice: 2 tbsp
- Finely chopped parsley: 3 tbsp
- Salt and Pepper to taste
- Wash and butterfly the trout. Pat them dry with a paper towel and place them on a baking tray.
- Melt the butter on medium till it starts to get golden and slightly brown.
- Switch on the broiler of your oven. Pour 1 tsp of the melted butter all over the trout and season with salt and pepper on both sides.
- Arrange the fish skin side down on the buttered baking pan and place it in the oven, a few inches directly below the broiler.
- Bake it for 7-10 depending on whether you want a delicate or crispy texture.
- While the fish cooks, heat the butter again and add the lemon juice and chopped parsley to it. After a few seconds, take it off the heat and pour this lemon parsley butter sauce over the fish.
- Garnish with fresh parsley and lemon wedges. Serve the trout with brown rice and some sauted mushrooms and vegetables.
