Dilled Trout Fillets with Cucumber-yogurt sauce
1 ¼ lb rainbow trout or salmon Fillets
1 Tbsp lemon juice
1 Clove garlic, minced
1 Tsp dried dill
cucumber-yogurt sauce
½ C low-fat plain yogurt or light sour cream(I used greek yogurt)
½ C finely chopped cucumber
1 tbsp chopped green onion
1 tbsp chopped fresh parsley
½ clove garlic, minced
salt and pepper to taste
Preheat oven to 400F
In a baking dish arrange fillets in single layer.Brush with lemon juice, sprinkle with garlic and dill. Bake for 15-20 minutes or until fish is opaque and flakes easily with a fork.
cucumber sauce: Meanwhile, in a small dish, combine yogurt, cucumber, onion, dill, garlic, salt, and pepper to taste; mix well. Spread over fish and return to oven to heat up the sauce on top of the fish about 2 minutes.
Makes 4 servings
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