Seven Step Simple Trout - Bake in the Oven
- Melt 1/4 cup butter in a saucepan over medium-low heat until butter smells toasted and is golden brown, about 1 minute. Turn off heat. Or, just put a few slices of butter on top of the filet and let the oven do the work!
- Poke a few holes in the skin side of the fillet with a sharp knife to allow the fat layer juices to drain out of the skin. It is the gray stuff you won't want to eat anyways.
- Line a baking sheet with a piece of aluminum foil. Place trout onto foil; open trout so skin sides are down. Drizzle each trout with about 1/2 teaspoon melted butter.
- Generously season with coarse salt, fresh black pepper, dill weed, garlic powder, and oregano.
- Move an oven rack to 5 or 6 inches below heat source and preheat oven's broiler on high heat.
- Broil trout until opaque and barely firm to the touch, 2 or 3 minutes. Remove from oven. If you aren't comfortable with the broiler, suggest 350F for 20 minutes, or until cooked depending on how thick the fillet is.
- Return pan of melted butter over high heat; stir in 2 tablespoons freshly squeezed lemon juice and 2 tablespoons chopped fresh flat-leaf parsley. Bring butter sauce to a boil; whisk to combine.
- Serve trout on plates and drizzle with butter sauce.
