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Trout with Herbs and Caper Butter




Source of Recipe


Internet


List of Ingredients




4 7–9-oz. boned pan-dressed trout
2 Tbsp. snipped fresh parsley
1 Tbsp. snipped fresh rosemary
1 Tbsp. snipped fresh thyme
1 Tbsp. lemon-pepper seasoning
Caper Butter (see recipe)
1 lemon, thinly sliced
4 sprigs fresh rosemary


Recipe



Lay each trout open on a greased 15x10x1-inch baking pan, skin side down. Sprinkle with snipped herbs and lemon-pepper. Bake, uncovered, in a 350° oven for 10 minutes. Remove pan from oven. Place a ¼-inch slice of Caper Butter, 2 lemon slices, and a sprig of rosemary on one half of each trout. Carefully fold fish back together. Broil 4 inches from heat for 5 minutes or until skin is browned and fish flakes easily when tested with a fork. Transfer to plates; top with additional Caper Butter. Makes 4 servings.

Caper Butter: In a medium bowl beat together 1 cup butter (softened), ¼ cup snipped fresh parsley, 3 tablespoons drained capers, and 2 tablespoons finely shredded lemon peel using an electric mixer on medium speed until combined. On a piece of wax paper, form butter mixture into two 6-inch-long logs 1 to 1 ¼ inches in diameter. Wrap; chill until firm, about 2 hours. Store butter in refrigerator for up to 2 weeks or in freezer for up to 3 months.