Roasted Trout With Lemon & Walnut-browned Butter

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Details

7 Ingredients

• Kosher salt and freshly ground black pepper
• 1/4 cup finely chopped fresh parsley
• 2 Tbs. finely chopped fresh tarragon
• 24 1/8-inch-thick lemon slices (2 to 3 lemons)
• 1/2 cup unsalted butter
• 8 rainbow trout fillets (2 to 2-1/2 lb.)
• 1/4 cup chopped walnuts