Rainbow Trout with Buttery Lemon-Caper Cream Sauce Recipe

Recipesfull introduces to you: Popular Recipes. (Rainbow Trout with Buttery Lemon-Caper Cream Sauce Recipe). 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.

Brief

Prep 15 mins

Cook: 20 mins

Total: 35 mins

Servings: 3

Yield: 3 fillets

Rainbow Trout with Buttery Lemon-Caper Cream Sauce 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 ½ tablespoons sour cream

2 teaspoons capers

1 pinch dried parsley flakes

or to taste

Seafood

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil and spray with cooking spray.

Step 2

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.

Step 3

Season trout with salt and pepper. Place each fillet skin-side down over 2 of the lemon slices in the baking dish.

Step 4

Bake in the preheated oven until trout flakes easily with a fork about 15 minutes.

Step 5

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.

Step 6

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.

Nutritional Information

Rainbow Trout with Buttery Lemon-Caper Cream Sauce Recipe

Servings Per Recipe:3

Calories: 238.4

% Daily Value *

Protein: 21.3g 43%

Carbohydrates: 7g 2%

Dietary Fiber: 2.1g 8%

Sugars: 0.1g

Fat: 14.6g 23%

Saturated Fat: 7.3g 36%

Cholesterol: 84.7mg 28%

Vitamin A Iu: 416.2IU 8%

Niacin Equivalents: 9.2mg 71%

Vitamin B6: 0.4mg 22%

Vitamin C: 31.2mg 52%

Folate: 22.5mcg 6%

Calcium: 126.3mg 13%

Iron: 1.4mg 8%

Magnesium: 35.6mg 13%

Potassium: 493.2mg 14%

Sodium: 469.4mg 19%

Thiamin: 0.2mg 16%

Calories From Fat: 131.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.