Recipe information
Total Time
20 minutes
Yield
Makes 2 servings
Ingredients
Nonstick vegetable oil spray
1/4 cup (1/2 stick) butter, room temperature
1 tablespoon chopped fresh tarragon
1 teaspoon (packed) chopped fresh Italian parsley
1 teaspoon tarragon vinegar
2 whole trout (8 to 9 ounces each), cleaned, boned, butterflied
Preparation
Step 1
Preheat oven to 425°F. Spray rimmed baking sheet with nonstick spray. Mix next 4 ingredients in small bowl. Season butter with salt and pepper.
Step 2
Place trout, opened flat and skin side down, on prepared sheet. Sprinkle with salt and pepper. Spread half of butter over each. Bake until just opaque in center, about 8 minutes. Transfer to plates.
