4 Servings 10 min Cook
1 Tsp Lemon Peel
2 1/2 Tsp Lemon Juice
3 Tsp Dill
1 Cup Sour Cream
2 Tbsp Butter
25 Oz Trout
1 Large (8-1/4" long) Cucumbe
PREPARATION: Peel cucumber and slice into thin rounds, chop dill, grate lemon peel, melt butter.
Preheat oven to 375°F.
Combine cucumber, 1 1/2 teaspoons dill and 1 1/2 teaspoons lemon juice in medium bowl.
Season with salt and pepper.
Toss to coat.
Combine sour cream, lemon peel and remaining 1 teaspoon lemon juice in small bowl; season with salt and pepper and stir to blend.
Brush baking sheet with some of melted butter.
Arrange trout fillets, skin side down, on prepared sheet.
Brush with remaining butter.
Sprinkle trout with salt and pepper.
Bake until just opaque in center, about 10 minutes.
Divide cucumbers among 4 plates.
Using spatula, place trout atop cucumbers.
Spoon sour cream sauce over.
Sprinkle with remaining 1 1/2 teaspoons dill.
