Trout with Cucumber and Sour Cream

• 1 large cucumber, peeled, very thinly sliced into rounds
• 3 teaspoons chopped fresh dill
• 2 1/2 teaspoons fresh lemon juice
• 1 cup sour cream
• 1 teaspoon grated lemon peel
• 2 tablespoons (1/4 stick) butter, melted
• 2 12-to 14-ounce trout, filleted

1. Preheat oven to 375F.
2. Combine cucumber, 1 1/2 teaspoons dill and 1 1/2 teaspoons lemon juice in medium bowl.
3. Season with salt and pepper.
4. Toss to coat.
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. Brush baking sheet with some of melted butter.
7. Arrange trout fillets, skin side down, on prepared sheet.
8. Brush with remaining butter.
9. Sprinkle trout with salt and pepper.
10. Bake until just opaque in center, about 10 minutes.
11. Divide cucumbers among 4 plates.
12. Using spatula, place trout atop cucumbers.
13. Spoon sour cream sauce over.
14. Sprinkle with remaining 1 1/2 teaspoons dill.

cucumber, dill, lemon juice, sour cream, butter, trout

Taken from www.epicurious.com/recipes/food/views/trout-with-cucumber-and-sour-cream-1935 (may not work)