Name: Rainbow Trout with Burnt Butter
Ingredients: 2 pounds of trout filets; Spice rub of your choice; Salt and pepper to taste; 4 ounces of unsalted butter; 2 tbsp of fresh lemon juice; The zest of one lemon, divided; 1/4 cup of flat leaf parsley, chopped and divided; Lemon wedges for garnish

Batch size

Ingredients

0 of 8 gathered

2 pounds of trout filets
Spice rub of your choice
Salt and pepper to taste
4 ounces of unsalted butter
2 tbsp of fresh lemon juice
The zest of one lemon, divided
¼ cup of flat leaf parsley, chopped and divided
Lemon wedges for garnish

Instructions

Place the butter in a saucepan and cook it on medium heat until it turns golden brown and takes on a nutty aroma. Turn the heat down and keep it warm.
Lightly oil a foil-lined baking sheet and add the fillets skin down. Sprinkle lightly with spice rub. Brush with a small amount of the burnt butter. Season generously with pepper and lightly with salt.
Broil 4" below the burner for 4 to 5 minutes for 8-ounce fillets and 6 to 7 minutes for 16-ounce fillets, or until fish flakes easily when tested with a fork.
While the fish is cooking, bring the burnt butter to a medium heat and stir in the lemon juice.
As soon as the mixture comes to a boil, stir in half of the parsley and remove it from the heat.
When the fish is ready, serve it on warm plates with the hot sauce spooned on top and lemon wedges on the side. Sprinkle the zest and the remaining parsley on top.