Ingredients
- Rainbow trout fillets (skin on or off): 2 (6-8 oz each)
- Unsalted butter: 4 tablespoons
- Garlic: 3 cloves, minced
- Fresh lemon: 1, sliced
- Fresh parsley: 2 tablespoons, chopped
- 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 trout fillets in the prepared baking dish. Season with salt and pepper.
- Step 3: In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant, being careful not to burn it. Remove from heat. Stir in the chopped parsley.
- Step 4: Pour the garlic butter evenly over the trout fillets. Arrange lemon slices on top of the trout.
- Step 5: Bake for 12-15 minutes, or until the trout is cooked through and flakes easily with a fork.
Notes
- Store leftover baked trout in an airtight container in the refrigerator for up to 2 days.
- Gently reheat the trout in a 300°F oven to prevent it from drying out.
- Serve this baked trout with a side of roasted asparagus or quinoa for a complete and elegant meal.
- For extra flavor, let the garlic butter infuse for a few minutes off the heat before pouring it over the trout.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American