Trout with Cucumber and Sour Cream

Ingredients

• Lemon peel

  Raw

  1 tsp or 2g

• Lemon juice

  Raw

  2 ½ tsp or 13g

• Dill

  Fresh

  3 tsp or 0.5g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

• Butter

  Unsalted

  2 tbsp or 28g

• Trout

  Fish, mixed species, raw

  25 oz or 709g

• Cucumber

  Peeled, raw

  1 large or 280g

Directions

1. PREPARATION: Peel cucumber and slice into thin rounds, chop dill, grate lemon peel, and melt butter.
2. Preheat oven to 375°F. In a medium bowl, combine cucumber, 1 1/2 teaspoons dill, and 1 1/2 teaspoons lemon juice; season with salt and pepper and toss to coat. In a small bowl, combine sour cream, lemon peel, and remaining 1 teaspoon lemon juice; season with salt and pepper and stir to blend.
3. Brush a baking sheet with some of the melted butter. Arrange 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.
4. Divide cucumbers among 4 plates. Using a spatula, place trout atop cucumbers. Spoon sour cream sauce over and sprinkle with remaining 1 1/2 teaspoons dill.

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