- 1/3 cup Lucerne Sweet Cream Butter
- 4 (8 ounce) cleaned, boned whole trout, heads and tails removed
- 3 tablespoons chopped parsley
- 1 tablespoon Safeway SELECT Non Pareille Capers, drained
- 1/2 teaspoon grated lemon peel
- 2 tablespoons lemon juice
- 1 clove garlic, peeled and pressed
- Salt and Pepper
- Lemon wedges
- Place butter in a small microwave-safe bowl and heat in a microwave oven at full (100%) power until melted, 30 to 60 seconds.
- Rinse fish, pat dry, and, if fillets are attached, cut apart. Coat fish on all sides with about 1 tablespoon butter total and lay skin side down in a single layer in 2 pans, each 10 by 15 inches.
- Bake in a 400 degrees F oven until fish is opaque but still moist-looking in center of thickest part (cut to test), 8 to 10 minutes, switching pan positions after 4 minutes. With a wide spatula, transfer fish to plates.
- To remaining butter, add parsley, capers, lemon peel, lemon juice, and garlic. Heat in microwave oven at full power until bubbling, about 30 seconds.
- Drizzle fish with butter mixture. Add salt and pepper to taste. Serve with lemon wedges to squeeze over fish.