Rainbow Trout with Lemon & Herbs

This is such a simple way to prepare almost any type of lean, white fish

The rainbow trout at our seafood counter looked good, but you can substitute flounder, red snapper or tilapia with the same delicious results

The fish is simply topped with garlic butter, fresh herbs and lemon and then broiled

Yum!  So fresh tasting!

Start with 1 1/2 pounds of trout fillets that have been cleaned and the pin bones removed

I’ve left the skin on because I feel it keeps the fish together better after it cooks, but you can ask your fish monger to remove it for you

Place on a sheet pan that has been lightly sprayed with cooking oil

Let’s assemble our fresh ingredients

You’ll need one fresh lemon, a large bunch of parsley, a small bunch or oregano, 4 tablespoons of softened butter, 2 grated garlic cloves and kosher salt & black pepper

Chop up the herbs, slice the lemon and mix the grated garlic, salt and pepper in with the softened butter

Brush the butter mixture evenly over the fillets

Repeat until all the fillets are coated

Top with the chopped herbs

Add on lemon slices and a drizzle of olive oil

**At this point, you can cover with plastic wrap and keep in the fridge until you’re ready to cook.  I like to prep this meal ahead of time so when I come in from a looong day at work, all I have to do is remove the plastic wrap and pop the pan under the broiler

Preheat the oven to 500 degrees F and make sure the rack is at least 2 slots down from the top

Broil for approximately 8-10 minutes, until a knife can easily pierce the thickest parts of the fillets

We removed the skin and served over a bed of Escarole with White Beans

Enjoy!

Tools used to make this recipe

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

Weber Silicone Basting Brush

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