- Cook Time
- Prep Time
- 2 ServingsServings
- 2 Trout fillets, about 6 ounces
- 1/2 Teaspoon lemon pepper
- 1 Tablespoon margarine, divided use
- 2 Tablespoons sliced almonds
- 1 tablespoon Lemon juice
- Lemon wedges and parsley or watercress sprigs for garnish
1 Pat trout dry and sprinkle with lemon pepper. Place 1 teaspoon margarine in 9-inch glass pie plate.
2 Microwave, uncovered on high for 45 seconds, or until melted. Stir in almonds; toss to coat.
3 Microwave on high for 3 minutes, or until lightly golden brown, stirring once.
4 Let stand 5 minutes and reserve. Place remaining 2 teaspoons margarine in a microwave-safe (7 x 11 inch) dish.
5 Microwave on high for 45 seconds to melt. Stir in lemon juice. Coat fish mixture and arrange skin side down in dish.
6 Tuck under thing edges to make an even thickness.
7 Cover loosely with waxed paper. Microwave on high for 2 1/2 minutes and allow to stand, covered, for 2 minutes.
8 Cook just until fish flakes easily when tested with a fork.
9 Transfer fish to warm plates and sprinkle with toasted almonds.
10 Serve immediately with lemon wedges and parsley garnish.
Source: National Fisheries Institute