Riverbend Herb-Infused Trout

Name: Riverbend Herb-Infused Trout
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 (6 oz each), skin-on trout fillets; 3 tbsp, finely chopped fresh dill; 2 tbsp, finely chopped fresh parsley; 1, zested and thinly sliced lemon; 2 tbsp olive oil; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp freshly ground black pepper

Fresh trout fillets seasoned with wild-harvested herbs and lemon, inspired by North County's Mississippi River trails.

Cuisine: American

Category: Seafood

Prep: 15 minutes. Cook: 14 minutes.

Serves 4.

Ingredients

4 (6 oz each), skin-on trout fillets
3 tbsp, finely chopped fresh dill
2 tbsp, finely chopped fresh parsley
1, zested and thinly sliced lemon
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp freshly ground black pepper

Instructions

Step 1: Pat 4 (6 oz) trout fillets dry with paper towels. In a small bowl, mix 3 tbsp chopped dill, 2 tbsp chopped parsley, 1 lemon zested, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 2: Rub the herb mixture evenly over both sides of each trout fillet. Place fillets skin-side down in a lightly oiled baking dish, top with 1 lemon slice per fillet, and drizzle with 2 tbsp olive oil.
Step 3: Bake at 400°F (200°C) for 12-14 minutes until the fish flakes easily with a fork and the skin is crisp. Check at 12 minutes; if skin isn't golden, bake an additional 1-2 minutes.