Ingredients
- 1/4 cup butter, room temperature
- 1 tablespoon tarragon, chopped
- 1 teaspoon parsley, chopped
- 1 teaspoon tarragon vinegar
- 2 whole (16 to 18 ounces) trout fish (cleaned, boned, butterflied, 8-9 ounces each)
How to Make
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Step 1: Preheat oven to 425 degrees F.
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Step 2: Spray a rimmed cookie sheet with non-stick spray.
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Step 3: In a small bowl mix the fist 4 ingredients (butter - vinegar); season with salt and pepper.
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Step 4: Place trout, opened flat and skin side down on prepared sheet. Sprinkle with salt and pepper. Spread half of the butter over each trout.
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Step 5: Bake for 8-10 minutes or until fish is done and opera in center.
We hope you enjoy this recipe!
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