Roasted Trout With Lemon And Walnut Browned Butter

Roasted Trout with Lemon and Walnut Browned Butter is a delicious and flavorful dish that showcases the delicate and tender nature of trout.  To begin, preheat your oven to 450°F and position the rack in the center. Line a rimmed baking sheet with foil for easy cleanup. Place the rainbow trout fillets, skin side down, on the prepared baking sheet. Sprinkle them evenly with kosher salt and freshly ground black pepper, ensuring they are well-seasoned. In a small saucepan, melt unsalted butter over medium heat until it turns a light brown color and becomes fragrant. Set aside 4 tablespoons of the melted butter for drizzling over the trout later. Next, evenly distribute finely chopped fresh parsley and tarragon over the trout fillets, imparting a vibrant herbaceous flavor to the dish. Lay thin slices of lemon, about 3 per fillet, over the herbs. Transfer the baking sheet to the preheated oven and roast the trout for about 10 to 12 minutes. The fish should easily flake when tested with a fork, indicating it is perfectly cooked. While the trout is roasting, return the remaining melted butter to the stovetop over medium heat. Continue cooking until the butter turns a light brown color and develops a nutty aroma. Stir in the chopped walnuts, creating a rich and flavorful browned butter sauce. Once the trout is done, carefully transfer the fillets to individual dinner plates. If the skin sticks to the foil, gently lift the flesh to avoid any damage. To finish, swirl the walnut browned butter sauce around in the saucepan and spoon it generously over the roasted trout fillets. The combination of the nutty butter and tangy lemon complements the delicate flavor of the trout, while the chopped walnuts add a delightful crunch.

Serve the roasted trout immediately, allowing your guests to savor the tender fish with its delectable lemon and walnut browned butter sauce. This dish pairs wonderfully with a side of steamed vegetables or roasted potatoes, offering a complete and satisfying meal. Enjoy!

SERVES: 4 t o 6

INGREDIENTS:

• 8 rainbow trout fillets (2 to 2 1/2 lb.)
• 2 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 4 oz. (1/2 cup) unsalted butter
• 1/4 cup finely chopped fresh parsley
• 2 Tbs. finely chopped fresh tarragon
• 24 1/8-inch-thick lemon slices (2 to 3 lemons)
• 1/4 cup chopped walnuts

INSTRUCTIONS:

1. Position a rack in the center of the oven and heat the oven to 450°F.
2. Arrange the trout skin side down on a foil-lined rimmed baking sheet. Sprinkle the salt and pepper evenly over the trout.
   • Drizzle 4 Tbs. of melted butter evenly over the fillets.
   • Sprinkle the trout evenly with the parsley and tarragon.
   • Arrange 3 lemon slices over each fillet.
3. Roast the trout in the preheated oven until the fillets flake easily when pricked with a fork, 10 to 12 minutes.
4. Meanwhile, set the saucepan with the remaining melted butter over medium heat. Cook until lightly browned and fragrant, 3 to 5 minutes. Immediately remove from the heat and stir in the chopped walnuts. Keep warm.
5. When the trout is done, use a large spatula to transfer the fillets to dinner plates. If the skin sticks to the foil, lift up only the flesh.
6. Swirl the walnut butter around and then spoon it over the trout.

NUTRITIONAL INFORMATION:

BASED on 6 SERVINGS

• 350 CALORIES | 28G PROTEIN | 5G CARB | 25G TOTAL FAT | 440MG SODIUM
  12G SAT FAT | 6G MONOFAT, 5G POLY FAT | 120MG CHOL |  2G FIBER

NOTE:

• In the store, rainbow trout are sometimes sold as whole, cleaned fish; if this is how you find them, ask the fish seller to cut them into fillets and remove the fins. This dish is delicious with buttered baby red potatoes tossed with chopped fresh dill.