This trout recipe is so simple, it doesn't even have a name. I just call it Trout. This is such an easy weeknight seafood dinner. It's a really nice way to cook fish, especially if you're new at cooking it.
Ingredients
- butter: 0.25 cup
- whole trout, butterflied and deboned: 2 piece (8 ounce)
- salt and freshly ground black pepper: (to taste)
- lemon juice: 2 Tbsp (freshly squeezed)
- fresh flat-leaf parsley: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Melt butter in a saucepan over medium-low heat until butter smells toasted and is golden brown, about 1 minute. Turn off heat. Stacy Allen
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Line a baking sheet with a piece of aluminum foil. Place trout onto foil; open trout so skin sides are down. Drizzle each trout with about 1/2 teaspoon melted butter. Generously season with salt and black pepper.
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Move an oven rack to 5 or 6 inches below the heat source and preheat the oven's broiler on high heat.
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Broil trout until opaque and barely firm to the touch, 2 or 3 minutes. Remove from oven. Stacy Allen
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Return pan of remaining melted butter over high heat; stir in lemon juice and parsley. Bring butter sauce to a boil; whisk to combine. Stacy Allen
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Serve trout on plates and drizzle with butter sauce. DOTDASH MEREDITH FOOD STUDIOS
