Baked Trout with Lemon, Garlic Butter Sauce For Dinner

Rainbow Trout

 Ingredients

2 whole rainbow trout about 8 oz each after head and center bones are removed 

1/4 cup melted butter

1 lemon, zested and juiced

1 teaspoon ground cumin

1 teaspoon Greek seasoning

1 teaspoon smoked paprika

¼?teaspoon  red chili flakes

2 garlic cloves, minced

1 green onion, trimmed and finely chopped

Kosher salt

Directions

Preheat the oven to 400°F. Pat the trout dry with paper towels.

In a medium bowl, whisk together the melted butter, lemon zest, half the lemon juice, cumin, paprika, Greek seasoning, chili flakes, and a big pinch of salt.

Spray a baking dish with cooking spray. Place the trout in the dish in a single layer.

Brush the sauce over both sides of the trout. Arrange the fish skin side down. Set it aside for a few minutes while the oven is heating.

Bake in the pueheated oven for 12 to 15 minutes or until the fish turns opaque and flakes easily at the touch of your fork. Take it out of the oven when it’s internal temperature taken at the thickest part is at about 140°F.

Sprinkle the fish's remaining lemon juice. Serve immediately!

Rice Cooker Brown Rice

If you don’t have a rice cooker follow the directions on the rice package. The advantage of a rice cooker is that the rice comes out perfect every time.

Ingredients 

1 cup brown rice 

2 cups chicken bone broth

¼ cup chopped sweet onion

1 tablespoon butter

 

Directions 

Wash the rice and let it drain, place in the rice cooker pan with the broth and onion.

Set the cooker for brown rice. Rice cookers usually take about 60-90 to cook rice depending on the type of rice you are cooking. Add butter and serve.

Cucumber Salad

Ingredients 

Half an English cucumber, sliced thin

2 green onions, chopped 

¼ cup sour cream 

1 tablespoon bottled Italian vinaigrette 

½ teaspoon salt

1 tablespoon honey

1 teaspoon dried dill

Directions 

Mix together all the ingredients in a serving bowl and refrigerate for several hours before serving.