Rainbow Trout With Buttery Lemon-Caper Cream Sauce

• cooking spray
• 1 lemon, zested and halved
• 3 (4 ounce) fillets rainbow trout
• salt and ground black pepper to taste
• 2 tablespoons butter
• 2 tablespoons Dijon mustard
• 1 pinch dried marjoram
• 1 pinch dried tarragon
• 1 1/2 tablespoons sour cream
• 2 teaspoons capers
• 1 pinch dried parsley flakes, or to taste (optional)

1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil and spray with cooking spray.
2. Juice 1/2 the lemon and cut the other half into 6 thin slices. Place slices in 3 columns of 2 into the prepared baking dish.
3. Season trout with salt and pepper. Place each fillet, skin-side down, over 2 of the lemon slices in the baking dish.
4. Bake in the preheated oven until trout flakes easily with a fork, about 15 minutes.
5. Melt butter in a small saucepan over medium-high heat. Add Dijon mustard; stir. Add the lemon juice, marjoram, and tarragon. Cook and stir until flavors meld, about 2 minutes. Reduce heat to medium-low. Add sour cream and capers. Stir until sauce is smooth but capers are not yet cooked through, about 2 minutes more. Reduce heat to low and let sauce sit until trout is baked.
6. Place each piece of trout on a plate and garnish with the lemon slices. Pour sauce evenly on top. Sprinkle lemon zest and parsley over the sauce.

cooking spray, lemon, trout, salt, butter, mustard, marjoram, tarragon, sour cream, capers, parsley flakes

Taken from www.allrecipes.com/recipe/262960/rainbow-trout-with-buttery-lemon-caper-cream-sauce/ (may not work)