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- Trout with Tarragon Butter
- (Trota con Burro Dragoncello)
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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
Directions:
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- 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.
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. Makes 2 servings.
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