Roasted salmon trout Brown Lemon Parsley ...

Preparation

Place the butter in a skillet over medium heat. Cook until browned butter and takes a nutty smell. Reduce heat and keep warm.

Remove the heads of the trout and place skin side down in a lightly greased baking sheet with foil. Brush a little butter on brown surface. Season generously with salt and freshly ground black pepper.

Grilling over

Llama 4 inches by 3-5 minutes, or until fish when tested with a fork. As the fish boil, put the butter over medium heat and whisk in the lemon juice. Once the mixture begins to boil, add the parsley, the fire goes out.

When you are ready, trout serve on hot plates with warm brown spoon lemon parsley butter on top. Serve slices of lemon on the side.