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Rainbow Trout in Sage-Butter Foil Packets

Stephanie Wilson
  • 20 minutes
  • Serves 4

INGREDIENTS

4

Butterflied whole rainbow trout

1

Lemon, Juice of

3 tbsp

Sage

3

Scallions

1/2 tsp

Paprika

1

Sea salt and freshly ground pepper

1

Olive oil

1/4 cup

Pine nuts, roasted

1/2 cup

Breadcrumbs, dried

4 tbsp

Butter, unsalted