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

Preparation

  1. Preheat oven to 450 degrees F.
  2. On a cutting board, spread each fish open, skin side down. 6.In a small bowl stir together melted butter and lemon juice. Set half of the butter mixture aside. 7.Brush remaining half of the butter mixture over fish. 8.In a small bowl stir together onion, rosemary, lemon peel, salt, and pepper. Sprinkle onion mixture over fish. 9.Fold fish closed and place fish on a greased 15x10x1-inch baking dish. 10.Brush remaining butter mixture over the closed fish. 11.Bake in a 450 degree F oven for 15 minutes or until fish begins to flake when tested with a fork. 12.If desired, sprinkle fish with parsley. Serve fish with lemon wedges.