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

  1 cup or 230g

• 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, melt butter.
2. Preheat oven to 375°F. Combine cucumber, 1 1/2 teaspoons dill and 1 1/2 teaspoons lemon juice in medium bowl. Season with salt and pepper. Toss to coat. Combine sour cream, lemon peel and remaining 1 teaspoon lemon juice in small bowl; season with salt and pepper and stir to blend.
3. Brush baking sheet with some of melted butter. Arrange trout fillets, skin side down, on prepared sheet. Brush with remaining butter. Sprinkle trout with salt and pepper. Bake until just opaque in center, about 10 minutes.
4. Divide cucumbers among 4 plates. Using spatula, place trout atop cucumbers. Spoon sour cream sauce over. Sprinkle with remaining 1 1/2 teaspoons dill.

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