INGREDIENTS:
2.5 lb Butterflied Brown Trout
2 Tbsp Mayonnaise
1 tsp Dijon Mustard
2 tsp pickle juice
1/4 tsp black pepper
1 Tbsp Dried Dill
1/4 tsp dried garlic powder
Sliced Lemon
Chives for garnish
DIRECTIONS:
Heat Oven to 400°F. Line a baking sheet with parchment paper and spray with cooking spray. Dry the fish with paper towels and place the fish skin side down on the baking pan.
Whisk all ingredients except for lemon and chives and spread it all over the top of the fish. Out some lemon slices on top and garnish with chives. Roast for 15 min. Let sit for 5 min. Then serve with your favorite sides.