Recipe information
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
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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.