2 Servings 20 min Cook
1 Tsp Vinegar
1 Tbsp, leaves Tarragon
1 Tsp Parsley
1/4 Cup Butter
16 Oz Trout
1 Tbsp Vegetable Oil
PREPARATION: Chop tarragon and parsley.
Clean bone and butterfly trout.
Preheat oven to 425F.
Spray rimmed baking sheet with nonstick spray.
Mix next 4 ingredients in small bowl.
Season butter with salt and pepper.
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.
