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The Best Recipes: Rainbow Trout with Buttery Lemon-Caper Cream Sauce Tasty Recipes

Looking for recipes Rainbow Trout with Buttery Lemon-Caper Cream Sauce, the site provides recipes Rainbow Trout with Buttery Lemon-Caper Cream Sauce that a person need Listed below are the tested recipes Rainbow Trout with Buttery Lemon-Caper Cream Sauce of which you need

Rainbow Trout with Buttery Lemon-Caper Cream Sauce

"I'm an amateur cook who likes to experiment. I made this rainbow trout recipe up along with my 12-year-old son who is finding his own love for cooking. It's special to me because we did that, together, in our kitchen: father and son time. I serve it on sauteed spinach and potatoes. It is my very own recipe."

Ingredients :

  • cooking spray
  • 1 lemon, zested and halved
  • 3 (4 ounce) fillets rainbow trout
  • salt and ground black pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons Dijon mustard
  • 1 pinch dried marjoram
  • 1 pinch dried tarragon
  • 1 1/2 tablespoons sour cream
  • 2 teaspoons capers
  • 1 pinch dried parsley flakes, or to taste (optional)

Instructions :

Prep : 15M Cook : 3M Ready in : 35M
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil and spray with cooking spray.
  • Juice 1/2 the lemon and cut the other half into 6 thin slices. Place slices in 3 columns of 2 into the prepared baking dish.
  • Season trout with salt and pepper. Place each fillet, skin-side down, over 2 of the lemon slices in the baking dish.
  • Bake in the preheated oven until trout flakes easily with a fork, about 15 minutes.
  • Melt butter in a small saucepan over medium-high heat. Add Dijon mustard; stir. Add the lemon juice, marjoram, and tarragon. Cook and stir until flavors meld, about 2 minutes. Reduce heat to medium-low. Add sour cream and capers. Stir until sauce is smooth but capers are not yet cooked through, about 2 minutes more. Reduce heat to low and let sauce sit until trout is baked.
  • Place each piece of trout on a plate and garnish with the lemon slices. Pour sauce evenly on top. Sprinkle lemon zest and parsley over the sauce.

Notes :

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