Trout Amandine

2 pounds rainbow trout fillets
1 lemon cut into 8 wedges
1/4 cup sliced almonds, toasted
1/4 cup fresh parsley, chopped

Preheat the oven's broiler.
Lightly coat the rack of a broiler pan with nonstick cooking spray.
Rinse the fish and pat it dry. Rub the trout fillets with lemon juice from 2 of the lemon wedges. Place the fish on the broiler pan and broil for 3 to 5 minutes until the it is almost done, turning once during cooking time. Broil about 4 to 5 inches from the heating element.
Sprinkle fish with almonds and broil for 1 or 2 minutes more, until the fish flakes with a fork. Sprinkle with the chopped parsley and serve with remaining lemon wedges.

Peas and Carrots Rice

by Rachel Ray

1 3/4 cups chicken broth
2 tablespoons butter
1 cup long-grain rice
2 carrots, finely chopped
1 cup frozen peas
3 scallions, finely chopped
1/3 cup chopped flat-leaf parsley (a generous handful)
3 tablespoons fresh dill, chopped

In a medium saucepan, bring the broth and 1 tablespoon butter to a boil. Stir in the rice and carrots, cover the pan and simmer for 12 minutes. S tir in the peas and scallions and cook for 4 minutes. Remove from the heat and fluff with a fork. Stir in the parsley and dill.

Greek Lemon Chicken

4 chicken breast, bone-in
1 red onions cut in wedges
8oz fresh whole mushrooms
1 red pepper, sliced
2-3 potatoes cut in wedges
1/4 C lemon juice
2 garlic cloves, pressed
2 tbsp olive oil
3/4 tsp salt
1/8 tsp black pepper
2 tsp dried oregano
lemon cut in wedges

Preheat oven to 400 degrees F. Combine juice, oil, garlic, salt, pepper and oregano. Place veggies and 1/2 juice mixture in 9x13 pan and toss. Place chicken on top and brush with remaining juice mixture. Bake one hour, brushing with pan juices after 30 minutes.