Herbed Trout With Lemon Butter

Ingredients

• 2 (8-10 ounce)  rainbow trout (8-10 ounce or larger)
• 1/8 cup butter, melted
• 1/2 teaspoon finely shredded lemon peel (set aside)
• 1 1/2 tablespoons lemon juice
• 1/8 cup finely chopped onion
• 1/2 tablespoon snipped fresh rosemary or tarragon
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• snipped fresh parsley (optional)
• lemon wedge

Directions

1. 1

   Thaw fish, if frozen.

2. 2

   Cut off heads, fins, and tails.

3. 3

   Rinse fish and pat dry with paper towels.

4. 4

   Preheat oven to 450 degrees F.

5. 5

   On a cutting board, spread each fish open, skin side down.

6. 6

   In a small bowl stir together melted butter and lemon juice. Set half of the butter mixture aside.

7. 7

   Brush remaining half of the butter mixture over fish.

8. 8

   In a small bowl stir together onion, rosemary, lemon peel, salt, and pepper. Sprinkle onion mixture over fish.

9. 9

   Fold fish closed and place fish on a greased 15x10x1-inch baking dish.

10. 10

    Brush remaining butter mixture over the closed fish.

11. 11

    Bake in a 450 degree F oven for 15 minutes or until fish begins to flake when tested with a fork.

12. 12

    If desired, sprinkle fish with parsley. Serve fish with lemon wedges.