Herbed Trout with Lemon Butter

This recipe was from my Better Homes and Garden cook book. It calls for dressed fish, but they didn't have any at Winco the day I went grocery shopping. I used our usual salmon and cod and adjusted the recipe to make it work. As you can see in the picture, instead of putting the onion/rosemary mixture inside the fish, I just covered the top.

Even if you don't like onions, give this recipe a try. We scraped the onions off of the top (they were too powerful to eat with the fish). The residual flavor was perfect!

4 - 8 to 10 oz fresh or frozen dressed boned rainbow trout (or other fish)
1/4 cup butter, melted
1 tsp finely shredded lemon peel
3 Tbsp lemon juice
1/4 cup finely chopped onion
1 Tbsp snipped fresh rosemary or tarragon
1/2 tsp salt
1/4 tsp black pepper
Snipped fresh parsley (optional)
Lemon wedges

• If frozen, thaw fish, rinse, and pat dry. Lay on cutting board, spread open, skin side down.
• In small bowl, stir together melted butter and lemon juice. Set half of the butter mixture aside. Brush remaining half over the fish.
• In a small bowl, stir together lemon peel, onion, rosemary, salt, and pepper. Sprinkle onion mixture over the fish and fold fish closed.
• Place fish on greased 15 x 10 x 1 inch baking pan. Bake at 450 degrees for about 15 minutes or until fish begins to flake when tested with a fork.
• Sprinkle with parsley, serve with reserved butter and lemon wedges.