Monday, November 8, 2010

Trout with Rosemary, Lemon and Garlic

Trout with Rosemary, Lemon and Garlic
Servings: 4
Weight Watchers Points: 5 per serving

4 trout fillets, with or without skin
1 garlic clove, minced
1 1/2 Tbsp. fresh rosemary, coarsely chopped
Zest from 1 lemon
Juice from 1/2 lemon
1/4 tsp.
1/2 tsp. black pepper
1 Tbsp. olive oil

Prepare a baking or roasting pan by lining it with foil and spray with cooking spray. Preheat broiler.

Mix together all remaining ingredients except fish into a well-blended paste.

Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh. Broil fish at second rack away from heat for 5 minutes or less, just enough to sear flesh but not burn herbs.

Lower fish to 3rd or 4th rack and lower oven heat to 325 degrees. Bake for 10 additional minutes, or until fish is cooked through in the thickest portion.

NOTES: The mixture applied to the fish keeps the flesh very moist, and the combination of rosemary, lemon and garlic is one of my favorites. The best part of this dish, though, is how easy it is - just mix the topping, slather it on the fish, and you're pretty much done. We serve this with some home-made tartar sauce.

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