Trout with Cucumber and Sour Cream

1. 1

   Preheat oven to 375F.

2. 2

   Combine cucumber, 1 1/2 teaspoons dill and 1 1/2 teaspoons lemon juice in medium bowl.

3. 3

   Season with salt and pepper.

4. 4

   Toss to coat.

5. 5

   Combine sour cream, lemon peel and remaining 1 teaspoon lemon juice in small bowl; season with salt and pepper and stir to blend.

6. 6

   Brush baking sheet with some of melted butter.

7. 7

   Arrange trout fillets, skin side down, on prepared sheet.

8. 8

   Brush with remaining butter.

9. 9

   Sprinkle trout with salt and pepper.

10. 10

    Bake until just opaque in center, about 10 minutes.

11. 11

    Divide cucumbers among 4 plates.

12. 12

    Using spatula, place trout atop cucumbers.

13. 13

    Spoon sour cream sauce over.

14. 14

    Sprinkle with remaining 1 1/2 teaspoons dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.