Roasted Trout With Lemon & Walnut-browned Butter

Name: Roasted Trout With Lemon & Walnut-browned Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters finely chopped fresh parsley; 2 Tbs finely chopped fresh tarragon; 4 servings Kosher salt and freshly ground black pepper; 24 inches thick lemon slices (2 to 3 lemons); 907 grams rainbow trout fillets; 118 milliliters unsalted butter; 59 milliliters chopped walnuts

Need a gluten free, primal, fodmap friendly, and pescatarian main course? Roasted Trout With Lemon & Walnut-browned Butter could be an amazing recipe to try. This recipe makes 4 servings with 530 calories, 48g of protein, and 36g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, tarragon, rainbow trout fillets, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Position a rack in the center of the oven and heat the oven to 450F. Arrange the trout skin side down on a foil-lined rimmed baking sheet.

Ingredients you will need

Trout

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Sprinkle 2 tsp. salt and 1 tsp. pepper evenly over the trout. In a small saucepan, melt the butter and drizzle 4 Tbs. of it evenly over the fillets.

Ingredients you will need

Butter

Pepper

Trout

Salt

Equipment you will use

Sauce Pan

Sprinkle the trout evenly with the parsley and the tarragon. Arrange 3 lemon slices over each fillet. Roast until the fillets flake easily when pricked with a fork, 10 to 12 minutes. Meanwhile, set the saucepan with the remaining melted butter over medium heat. Cook until lightly browned and fragrant, 3 to 5 minutes. Immediately remove from the heat and stir in the walnuts; keep warm. When the trout is done, use a large spatula to transfer the fillets to dinner platesif the skin sticks to the foil, lift up only the flesh. Swirl the walnut butter around and then spoon it over the trout. Serving Suggestions

Ingredients you will need

Tarragon