Herbed Trout With Lemon Butter - cooking recipe

Ingredients

4 (8 -10 ounce) rainbow trout
1/4 cup butter, melted
1 teaspoon finely shredded lemon peel (set aside)
3 tablespoons lemon juice
1/4 cup finely chopped onion
1 tablespoon snipped fresh rosemary or 1 tablespoon tarragon
1/2 teaspoon salt
1/4 teaspoon black pepper
snipped fresh parsley (optional)
lemon wedge

Preparation

Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
On a cutting board, spread each fish open, skin side down.
In a small bowl stir together melted butter and lemon juice. Set half of the butter mixture aside. Brush remaining half of the butter mixture over fish.
In a small bowl stir together onion, rosemary, lemon peel, salt, and pepper. Sprinkle onion mixture over fish.
Fold fish closed. Place fish on a greased 15x10x1-inch baking pan.
Bake in a 450 degree F oven for 15 minutes or until fish begins to flake when tested with a fork.
If desired, sprinkle fish with parsley. Serve fish with lemon wedges and reserved butter mixture.