TROUT WITH LEMON AND THYME
TROUT WITH LEMON AND THYME
8 oz trout filets (2 per person)
2 tsp powdered chicken bouillon
3 Tbsp white wine
5 minced shallots
1 tsp lemon zest
juice of 1 lemon
½ tsp thyme
pepper, to taste
In a small bowl, mix bouillon, wine, shallots, lemon zest and juice.
Spray a sheet of aluminum with cooking spray (Pam).
Lay filets on sheet, skin side down and spread mixture on top.
Sprinkle with thyme and pepper and seal tightly.
Place on a cookie sheet and bake at 350˚F for 10 to 12 minutes.
Excellent, served with scalloped potatoes.
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