Any variety of flaky white fish lends itself well to a lemony browned-butter sauce like this one.  A fragrant mixture of unsalted butter, lemon juice and fresh tarragon are accompanied by buttery, toasted walnut pieces to top roasted trout fillets.  I actually opted for sustainable barramundi or Australian sea bass for my choice of fish, but feel free to try this with black bass, tilapia, or even flounder fillets instead.

Tagged: browned butter, Fine Cooking, Fine Cooking magazine, fish, fresh herbs, fresh tarragon, lemon, lemon juice, rainbow trout, roasted fish, roasted trout, tarragon, trout, walnut & lemon browned-butter, walnuts, white fish