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.