Trout with Lemon Cucumber Butter

Serves 2-4

2 Trout (4 fillets)
1/2 c. Flour
juice of 1 lemon
2 sprigs thyme, finely chopped
4 tablespoons butter, melted
1/2 teaspoon black pepper
1 teaspoon olive oil

Preheat oven to 400 degrees. Drizzle olive oil on a baking dish. Combine flour, thyme and
pepper. Pour half of the lemon juice on fillets and dredge in flour mixture. Place on a baking
sheet, skin side down and pour the butter and remaining lemon juice over trout. Bake in oven
for 8 to 10 minutes turning once.

To make the lemon cucumber butter, mix the ingredients together, roll it in aluminum foil,
refrigerate until firm and cut into slices to serve.