Tender, juicy and full of flavor, this trout recipe will have your family or guests raving and asking for more!

Ingredients:

• 2-3 whole trout fish
• one whole lemon sliced ( to put inside the fish cavity)
• one half lemon (for extra lemon flavor if desired)
• lemon pepper seasoning 
• garlic & herb seasoning 
• avocado oil spray or any cooking spray of your choice 

Directions:

1. Season your your fish with lemon & pepper seasoning and refrigerate for up to 4 hours or overnight
2. Put lemon slices inside the fish cavity. When ready to bake, top off fish with the garlic & herb seasoning (optional) you can additionally squeeze lemon juice at this stage
3. Heat the oven to 400 degrees F.
4. Spray your prepared trout and the tray with the cooking spray 
5. Bake for 25 – 30 minutes or until cooked through 
6. Let fish “rest” for 5 minutes before serving 

Serve with your favorite side; suggested sides are rice, quinoa, salad, butternut squash or sweet potatoes. 

*Served mine with a veggie medley and quinoa*

Alfredo sauce is an easy sauce that you can make from scratch. I love this sauce because you can add anything to it. I’ve added everything from chicken, chopped tomatoes, spinach, chicken, shrimp or even salmon and sometimes a hint of lemon juice for a richer bold taste. I tend to be very generous with the garlic because I love garlic.

Always adjust the ingredients to suit your taste. You can always tweak measurements and seasoning to suit your tastebuds. Make your pasta as directed on packaging.

What you will need for the sauce: 

• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup cream
• 1/2 cup white wine/chicken broth 
• Salt and freshly ground black pepper to taste
• 1/2 cup freshly grated Parmesan cheese, plus more for sprinkling over the final dish, if desired

Directions:

• Melt the butter over medium heat. Make sure the butter does not burn
• add garlic and cook the garlic in the hot butter over medium heat until soft
• Pour the cream gradually into the saucepan with the melted butter and garlic (you will alternate with wine/broth at this stage)
• Add salt and pepper to taste. Bring the butter-cream mixture to a boil and then heat to boil gently, uncovered for about 3 to 5 minutes.
• Stir the sauce gently until it begins to thicken with a wooden spoon.
• Remove the pan from the heat and stir in the Parmesan cheese.
• Continue stirring until the cheese is incorporated into the sauce. Your sauce is now ready to toss with pasta (if it appears to be thick, you can thin it out by adding more broth and cooking for a few more minutes)

**You can serve right away or put in the oven on low heat until ready to serve(no longer than 30 min or it will dry up)**

For the shrimp:

• Season with any spicy/seafood seasoning of your choice (I use Tony’s) and dried parsley 
• Coat shrimp with olive oil (about a tablespoon)
• Sauté your shrimp (about 3 min each side, you don’t want to over cook your shrimp).
• Toss your pasta in the sauce and put shrimp on top of your dish or mix it in. (I prefer to put it on top for presentation) and garnish with fresh parsley/chives/green onions/chopped tomatoes.