Substitute fresh thyme or rosemary for the tarragon, if you wish.
1 1/2 tablespoons butter
1 teaspoon chopped fresh chives
3/4 teaspoon minced garlic
1/4 teaspoon chopped fresh tarragon
1/8 teaspoon grated lemon rind
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (8-ounce) dressed whole trout fillets
4 lemon wedges
How to Make It
Combine first 5 ingredients in a small microwave-safe bowl. Microwave at HIGH 30 seconds. Add 1/4 teaspoon salt and 1/4 teaspoon pepper; stir to combine. Set aside.
Preheat oven to 425°.
Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper being the center of the heart. Cut out the heart, and open. Place 1 fillet near the fold of each piece of parchment. Squeeze 1 lemon wedge over each fillet. Brush butter mixture evenly over fillets; sprinkle evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Starting at the top of the heart, fold edges of parchment, sealing edges with narrow folds. Twist the end tip to secure tightly. Place packets on a baking sheet. Bake at 425° for 12 minutes. Place on plates; cut open. Serve immediately.
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My husband and I have been regularly (at least once a month) using this receipe for more than a year now, and it is a favorite. Nice enough to serve company. Fish is so tender and juicy. We serve this with rice and a green veggie, like broccoli. When I saw that only 3 people had rated this one, I had to write in. A definite 5 Star.
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