Roasted Trout with Lemon & Walnut-Browned Butter

Ingredients

• 8 rainbow trout fillets (2 to 2-½ lb.)
• 2 Tbs. finely chopped fresh tarragon
• ¼ cup finely chopped fresh parsley
• ¼ cup chopped walnuts
• 24 ¹/₈-inch-thick lemon slices (2 to 3 lemons)
• Kosher salt and freshly ground black pepper
• ½ cup unsalted butter

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

View full recipe at Fine Cooking