Ingredients
The following ingredients have 5 Servings
- 4 to 6 large speckled trout fillets or other whitefish*
- 1 tablespoon olive oil
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly cracked black pepper
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Creole or Cajun seasoning (like Slap Ya Mama) {affil link}, or to taste, optional
- Zest of one lemon
- 1 tablespoon sliced green onion
- 2 teaspoons chopped fresh parsley
- 1 lemon, cut into wedges
Instruction
- Preheat oven to 375 degrees F. 
- Brush a foil lined baking sheet with olive oil. Drain fish, pat dry and place onto the baking sheet. 
- In a small bowl, combine the salt, pepper, Old Bay and Cajun seasoning; set aside. 
- Mix 1 tablespoon of olive oil with melted butter. Brush trout with the half of the olive oil butter blend, reserving the remainder. Sprinkle seasoning mixture evenly on top.
- Use a microplane to zest lemon on top of the fish and bake, uncovered, at 375 degrees F for approximately 8 to 10 minutes per inch of thickness, or until fish is mostly opaque throughout and flakes easily, taking care not to overcook. 
- Test in the thickest part of the fillet with the tip of a sharp knife. Actual time will be dependent on the size and thickness of the fillets. 
- Drizzle reserved butter mixture on top of each fillet, sprinkle with green onion and parsley; serve immediately.
