Ingredients for Thyme For Trout
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How to Make Thyme For Trout
- Preheat your oven's broiler and set an oven-safe dish aside.
- Place trout fillets skin-side down in the prepared oven-safe dish.
- Melt 2 tablespoons of butter in a small saucepan over low heat.
- Juice one lemon (about 2 tablespoons of juice) and add it to the melted butter along with 2 tablespoons of fresh thyme leaves. Stir to combine.
- Gently smash 4 cloves of garlic to release their aroma, then insert them randomly into the flesh of each trout fillet.
- Pour the lemon-thyme butter mixture evenly over the trout fillets.
- Spread 1 tablespoon of capers over the top of each fillet.
- Refrigerate the dish for 1 to 2 hours to allow the flavors to meld.
- Remove the dish from the refrigerator at least 30 minutes before broiling to allow it to come to room temperature.
- Broil the fish for 5 minutes.
- Remove from the oven, spoon the pan juices over the fish, and then slice the second lemon into rounds.
- Arrange the lemon slices over the fish.
- Return to the oven and broil for another 3-5 minutes, or until the fish is cooked through and flakes easily with a fork.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
0g
Fat
75g
Carbs
3g
