1½ tbsp. butter
1 tsp. chopped fresh chives
3/4 tsp. minced garlic
1/4 tsp. chopped fresh tarragon
1/8 tsp. grated lemon rind
1/2 tsp. kosher salt, divided
1/2 tsp. white pepper
4 (8oz. each) dressed whole trout fillets
4 lemon wedges
Combine first 5 ingredients in a small microwave-safe bowl. Microwave at HIGH
30 seconds. Add 1/4 tsp. salt and 1/4 tsp. pepper; stir to combine. Set aside.
Cut 4 (15 x 24) pieces of parchment paper. Fold in half crosswise. Draw a large
heart half on each piece, with the fold of the paper being the center
of the heart. Cut out the heart, and open. Place 1 fillet near the
fold of each piece of parchment. Squeeze 1 lemon wedge over each fillet.
Brush margarine mixture evenly over fillets; sprinkle evenly with remaining
salt and pepper. Starting at the top of the heart, fold edges of parchment,
sealing edges with narrow folds. Twist the end tip to secure
tightly. Place packets on a baking sheet. Bake at 425° for 12 minutes.
Place on plates; cut open. Serve immediately.
4 servings
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