4 boned, filleted rainbow trout
2 tablespoons unsalted butter, melted
freshly ground pepper
1/4 cup unsalted butter
1 small shallot, minced
1 small clove garlic, minced
1 tablespoon lemon juice
2 tablespoons chopped chives
Preheat the broiler and line a half-sheet tray (13 inches by 18 inches) with foil or parchment paper.
Rinse the trout and pat dry. Lay skin-side down on the prepared tray.
Brush each trout with butter and season with salt and pepper.
Pop the trout in the oven and broil for about 3-4 minutes. Trout should be flaky, but now dry or brown.
While the trout cooks, melt the butter in a small saucepan, sweat the shallots and garlic for a minute. Stir in the lemon juice and chives.
Pour a little lemon sauce over each trout and serve immediately.