Baked Trout, With Cucumber

• 4 trout
• 4 tablespoons butter
• 4 tablespoons fresh chopped dill
• 2 pounds cucumbers
• Coarse salt and freshly ground pepper to taste

1. Preheat oven to 375 degrees.
2. Peel the cucumbers and cut into thin strips about three inches long.
3. Melt 2 tablespoons butter and saute the cucumber for five to 10 minutes, until it turns bright green and begins to lose its crunchiness.
4. Butter an ovenproof dish.
5. Sprinkle the trout cavities with dill, salt and peper and squeeze the lemon juice inside and over the trout.
6. Arrange the cucumber over the top and around the trout.
7. Bake for 10 to 15 minutes or until trout is cooked.

trout, butter, dill, cucumbers, salt

Taken from cooking.nytimes.com/recipes/6829 (may not work)