Day 22

Herbed Trout with Lemon Butter

Ingredients:

4  8- to 10-ounce fresh or frozen dressed, boned rainbow trout or other dressed fish
1/4  cup butter, melted
1  teaspoon finely shredded lemon peel (set aside)
3  tablespoons lemon juice
1/4  cup finely chopped onion
1  tablespoon snipped fresh rosemary or tarragon
1/2  teaspoon salt
1/4  teaspoon black pepper
  Snipped fresh parsley (optional)
  Lemon wedges

Directions:

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. On a cutting board, spread each fish open, skin side down. In a small bowl stir together melted butter and lemon juice. Set half of the butter mixture aside. Brush remaining half of the butter mixture over fish. In a small bowl stir together onion, rosemary, lemon peel, salt, and pepper. Sprinkle onion mixture over fish. Fold fish closed. Place fish on a greased 15x10x1-inch baking pan.
Bake in a 450 degree F oven for 15 minutes or until fish begins to flake when tested with a fork. If desired, sprinkle fish with parsley. Serve fish with lemon wedges and reserved butter mixture.
Makes 4 trout