Rainbow Trout with Lemon Parsley Butter Sauce
 
Prep time
Cook time
Total time
 
A mildly seasoned butterflied trout fillet is baked or grilled and is served with a delicious butter sauce, where the fresh parsley and tangy lemon helps to cut the richness of the butter.
Author:
Recipe type: Dinner
Cuisine: International
Serves: 2
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. Pour 1 tsp of the melted butter all over the trout and season with salt and pepper on both sides.
  4. Arrange the fish skin side down on the buttered baking pan and place it in the oven, a few inches directly below the broiler.
  5. Bake it for 7-10 depending on whether you want a delicate or crispy texture.
  6. 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.
  7. Garnish with fresh parsley and lemon wedges. Serve the trout with brown rice and some sauted mushrooms and vegetables.
Recipe by The Saffron Platter at https://thesaffronplatter.com/510-rainbow-trout-with-lemon-parsley-butter-sauce.html