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Ingredients

• 1 cup plain yogurt
• 1 cucumber, shredded
• 2 tablespoons chopped fresh dill weed
• 1 teaspoon lemon zest
• 1 tablespoon extra virgin olive oil
• salt and pepper to taste
• 4 (6 ounce) fillets rainbow trout
• 1 pinch lemon pepper

Description

Tender And Mild Trout With A Tangy Yogurt Sauce. Serve With Crusty Bread And Lemon Potatoes. If You Can, Use Freshly Caught Trout.

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