Ingredients
2
2 servings
- •0.25 cup butter
- •2 (8 ounce) whole trout, butterflied and deboned
- •salt and freshly ground black pepper to taste
- •2 tablespoons freshly squeezed lemon juice
- •2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Melt butter in a saucepan over medium-low heat until butter smells toasted and is golden brown, about 1 minute. Turn off heat.
- Line a baking sheet with a piece of aluminum foil. Place trout onto foil; open trout so skin sides are down. Drizzle each trout with about 1/2 teaspoon melted butter. Generously season with salt and black pepper.
- Move an oven rack to 5 or 6 inches below the heat source and preheat the oven's broiler on high heat.
- Broil trout until opaque and barely firm to the touch, 2 or 3 minutes. Remove from oven.
- Return pan of remaining melted butter over high heat; stir in lemon juice and parsley. Bring butter sauce to a boil; whisk to combine.
- Serve trout on plates and drizzle with butter sauce.
Nutritional Facts
Per 2 servings
- Calories: 470
- Carbohydrate: 2g
- Fat: 33g
- Fiber: 0g
- Protein: 40g
- Sugar: 0g
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