How to Cook Trout
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
- ΒΌ cup butter
- 8 ounce whole trout butterflied and deboned
- salt and freshly ground black pepper to taste
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Melt butter in a saucepan over medium-low heat until butter smells toasted and is golden brown, about 1 minute. Turn off heat.
- 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.
- Move an oven rack to 5 or 6 inches below the heat source and preheat the oven's broiler on high heat.
- Broil trout until opaque and barely firm to the touch, 2 or 3 minutes. Remove from oven.
- Return pan of remaining melted butter over high heat; stir in lemon juice and parsley. Bring butter sauce to a boil; whisk to combine.
- Serve trout on plates and drizzle with butter sauce.