Herbed Trout with Lemon Butter

Herbed Trout with Lemon Butter
Recipe Provided by Better Homes and Gardens, on Mon Nov 2, 2009

servings: 4

* 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

1. 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.
2. 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.