Rainbow Trout With Buttery Lemon-Caper Cream Sauce - cooking recipe

Ingredients

cooking spray
1 lemon, zested and halved
3 (4 ounce) fillets rainbow trout
salt and ground black pepper to taste
2 tablespoons butter
2 tablespoons Dijon mustard
1 pinch dried marjoram
1 pinch dried tarragon
1 1/2 tablespoons sour cream
2 teaspoons capers
1 pinch dried parsley flakes, or to taste (optional)

Preparation

Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil and spray with cooking spray.
Juice 1/2 the lemon and cut the other half into 6 thin slices. Place slices in 3 columns of 2 into the prepared baking dish.
Season trout with salt and pepper. Place each fillet, skin-side down, over 2 of the lemon slices in the baking dish.
Bake in the preheated oven until trout flakes easily with a fork, about 15 minutes.
Melt butter in a small saucepan over medium-high heat. Add Dijon mustard; stir. Add the lemon juice, marjoram, and tarragon. Cook and stir until flavors meld, about 2 minutes. Reduce heat to medium-low. Add sour cream and capers. Stir until sauce is smooth but capers are not yet cooked through, about 2 minutes more. Reduce heat to low and let sauce sit until trout is baked.
Place each piece of trout on a plate and garnish with the lemon slices. Pour sauce evenly on top. Sprinkle lemon zest and parsley over the sauce.