What you’ll need
2 Pounds (10 Trout Fillets)
Unsalted butter
2 medium sized lemons
Seasonings
Tony Chachere’s Creole seasoning
Chef Paul’s Seafood magic
Onion powder
Garlic Powder
Dried thyme
Tools you’ll need
11 x 17-inch baking pan
Preparation of ingredients
Step 1- Add trout fillets into strainer and rinse with cold water
Step 2- Pat trout fillets dry with a napkin.
Step 3- Lightly butter baking pan. Place trout fillets (skin side up) into baking pan.
Step 4- Sprinkle 3 teaspoons Tony Chachere’s creole seasoning, 2 teaspoons Chef Paul’s Seafood magic, 2 teaspoons onion power, 2 teaspoons garlic powder, 2 teaspoons garlic powder and squeeze a half of a lemon. You can use a whole lemon if you like. If so you will need to use the additional lemon for this recipe.
Step 5- Flip the trout fillets over to the opposite side. Sprinkle 3 teaspoons Tony Chachere’s creole seasoning, 2 teaspoons Chef Paul’s Seafood magic, 2 teaspoons onion power, 2 teaspoons garlic powder, 2 teaspoons garlic powder and squeeze a half of a lemon. Cover pan with aluminum foil and place into fridge for 1 hour.
Baking the fish
Preheat oven to 325 degrees
Step 6- Add 3 tablespoons cubed unsalted butter around baking pan.
Step 7- Place into a preheated 325-degree oven for 25 minutes. Let cool for 5 minutes before serving.
Quick tip- You can pour the leftover pan juices onto the fish as a final garnish.
YouTube instructional video
