Roasted Trout with Lemon & Walnut-Browned Butter

Roasted Trout with Lemon & Walnut-Browned Butter
Photo by Scott Phillips


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

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


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