Rainbow Trout with Buttery Lemon-Caper Cream Sauce

I'm an amateur cook who likes to experiment. I made this rainbow trout recipe up along with my 12-year-old son who is finding his own love for cooking. It's special to me because we did that, together, in our kitchen: father and son time. I serve it on sauteed spinach and potatoes. It is my very own recipe.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 238 Calories

Ingredients

• 2 tablespoons butter
• salt and ground black pepper to taste
• 1 pinch dried marjoram
• 1 pinch dried tarragon
• 2 teaspoons capers
• 2 tablespoons Dijon mustard
• cooking spray
• 1 lemon, zested and halved
• 1 ½ tablespoons sour cream
• 3 (4 ounce) fillets rainbow trout
• 1 pinch dried parsley flakes, or to taste (Optional)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil and spray with cooking spray.

Step 2

Juice 1/2 the lemon and cut the other half into 6 thin slices. Place slices in 3 columns of 2 into the prepared baking dish.

Step 3

Season trout with salt and pepper. Place each fillet, skin-side down, over 2 of the lemon slices in the baking dish.

Step 4

Bake in the preheated oven until trout flakes easily with a fork, about 15 minutes.

Step 5

Melt butter in a small saucepan over medium-high heat. Add Dijon mustard; stir. Add the lemon juice, marjoram, and tarragon. Cook and stir until flavors meld, about 2 minutes. Reduce heat to medium-low. Add sour cream and capers. Stir until sauce is smooth but capers are not yet cooked through, about 2 minutes more. Reduce heat to low and let sauce sit until trout is baked.

Step 6

Place each piece of trout on a plate and garnish with the lemon slices. Pour sauce evenly on top. Sprinkle lemon zest and parsley over the sauce.