Ingredients:

  • 4 (approx. 6 oz each) Trout Fillets
  • 1 Tbsp Olive Oil
  • Sea Salt and Black Pepper, to taste
  • 4 Tbsp Unsalted Butter, softened
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1 Tbsp Fresh Dill, finely chopped
  • Zest of 1 large Lemon
  • 1 tsp Lemon Juice
  • 2 cloves Garlic, finely minced
  • 1/2 tsp Sea Salt (for butter)
  • 1/2 large Lemon, thinly sliced

Instructions:

  1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly brush or spray the paper with olive oil.
  2. Make the Herb Butter: In a small mixing bowl, combine the softened butter, chopped parsley, dill, lemon zest, garlic, and salt. Mix thoroughly until well combined and creamy.
  3. Prep the Fish: Pat the trout fillets completely dry using paper towels. Season the skin side heavily with salt and pepper.
  4. Stuff and Spread: Spread the herb butter evenly over the flesh (the non-skin side) of the fillets. If using whole fish, spread butter inside the cavity.
  5. Arrange: Place the fillets skin-side down onto the prepared baking sheet. Place 2-3 thin slices of fresh lemon on top of each fillet.
  6. Bake: Transfer the baking sheet to the preheated oven. Bake for 10 to 12 minutes.
  7. Check Doneness: The fish is cooked when the flesh is opaque and flakes easily with a fork (internal temperature should register 145°F / 63°C).
  8. Rest and Serve: Carefully transfer the trout to serving plates. Drizzle any remaining pan juices over the fish and serve immediately.