Ingredients
- Rainbow Trout fillets, skin on: 2 (6-8 ounces each)
- Unsalted Butter: 4 tablespoons
- Garlic: 3 cloves, minced
- Fresh Parsley: 2 tablespoons, chopped
- Lemon: 1, sliced
- Olive Oil: 1 tablespoon
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a baking dish with olive oil.
- Step 2: Place the rainbow trout fillets skin-side down in the prepared baking dish.
- Step 3: In a small saucepan, melt the butter over low heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it. Stir in the chopped parsley, salt, and pepper.
- Step 4: Pour the garlic butter mixture evenly over the trout fillets.
- Step 5: Arrange lemon slices on top of the trout fillets.
- Step 6: Bake for 12-15 minutes, or until the trout is cooked through and flakes easily with a fork. Serve immediately.
Notes
- Leftover trout can be stored in an airtight container in the refrigerator for up to 2 days.
- Gently reheat the trout in a low oven (275°F/135°C) to prevent it from drying out.
- Serve this elegant trout with a side of roasted asparagus or a simple green salad.
- For extra flavor, try adding a pinch of red pepper flakes to the garlic butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American