by Molly Stevens (Fine Cooking 78)
This recipe serves 4-6. You can easily scale it down for 2. To lighten it up a little, you can brush the uncooked fish with olive oil (instead of butter) and then just finish with the butter sauce.
8 rainbow trout fillets (2 to 2-1/2 lb.)
Position a rack in the center of the oven and heat the oven to 450ºF.
Meanwhile, set the saucepan with the remaining melted butter over medium heat. Cook until lightly browned and fragrant, 3 to 5 minutes. Immediately remove from the heat and stir in the walnuts; keep warm.
When the trout is done, use a large spatula to transfer the fillets to dinner plates—if the skin sticks to the foil, lift up only the flesh. Swirl the walnut butter around and then spoon it over the trout.
serving suggestions: Serve with buttered baby red potatoes tossed with chopped fresh dill.