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!
Simply Sundays! ~ Rainbow Trout with Lemon & Herbs
Ingredients
1 1/2 pounds of rainbow trout fillets
1 fresh lemon
1 large bunch of parsley
1 small bunch or oregano
4 tablespoons of softened butter
2 grated garlic cloves
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Drizzle of olive oil
Directions
Preheat oven to 500 degrees F with the top rack 2 slots down from the top
Assemble 1 1/2 pounds of trout fillets that have been cleaned and the pin bones removed; place on a sheet pan that has been lightly sprayed with cooking oil
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 each of the fillets; top with the chopped herbs and lemon slices and a drizzle of olive oil
Broil for approximately 8-10 minutes, until a knife can easily pierce the thickest parts of the fillets
Tools used to make this recipe
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
Simply Sundays 2017
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