Trout with Cucumber and Sour Cream

Ingredients

• Lemon zest

  1 tsp or 2g

• Lemon juice

  Raw

  1 tbsp or 15g

• Dill

  Fresh

  4 tsp or 0.7g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

• Butter

  Unsalted

  2 tbsp or 28g

• Trout

  Fish, mixed species, raw

  24 oz or 680g

• Cucumber

  Peeled, raw

  1 large or 280g

Directions

1. Preheat the oven to 375°F.
2. Peel the cucumber and slice into thin rounds. Chop the dill, melt the butter, and zest the lemon.
3. In a medium bowl, combine the cucumber, half of the dill, and half of the lemon juice. Season with salt and pepper, then toss to coat.
4. In a small bowl, mix the sour cream, lemon peel, and remaining lemon juice. Season with salt and pepper and stir to blend.
5. Brush a baking sheet with some of the melted butter. Arrange the trout fillets, skin side down, on the prepared sheet. Brush with remaining butter and sprinkle with salt and pepper. Bake until just opaque in the center, about 10 minutes.
6. Divide the cucumbers among plates. Using a spatula, place the trout atop the cucumbers. Spoon the sour cream sauce over and sprinkle with the remaining dill.

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