Baked Trout with Lemon Sauce

Serves: 6
Total Calories: 280


2 pounds trout fillets
salt and pepper, to taste
4 green onions, chopped
1 tablespoon chopped parsley
Lemon Sauce:
1/4 cup light margarine, melted
2 tablespoons lemon juice
2 cloves garlic, minced


Place fillets on baking sheet lined with foil. Sprinkle with salt and pepper, green onions, and parsley. Then sprinkle with paprika. Cover with Lemon Sauce. Bake at 375° for 20–25 minutes. Baste with Lemon Sauce during cooking.

Lemon Sauce:
Combine all ingredients and pour over prepared fish.

Fun Fact: The lemon is a lovely thing. Its name is synonymous with freshness. Its tart juice brings fish and seafood to life, keeps fruits from turning brown, and with a little help from sugar, makes all sorts of delicious desserts and beverages. When purchasing, choose lemons that are firm, plump, and heavy. They can be refrigerated in a plastic bag for 2 to 3 weeks. You can buy juice in a bottle, but it bears little resemblance to fresh; the frozen kind is passable, but there’s no substitute for the real thing. An excellent source of vitamin C, the simple lemon adds flavor magic like few things can.

Nutritional Facts:

Serves: 6
Total Calories: 280
Calories from Fat: 116

This Baked Trout with Lemon Sauce recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.

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