Grilled Trout with Courgette and Lemon Herb Butter
Prep
20 mins
Cook
18 mins
Servings
4
Difficulty
Easy
Here's a recipe I've been making all summer that's become a weeknight favorite in our house. Fresh trout is wonderfully quick to cook and packed with omega 3 fatty acids that are fantastic for your heart and brain. What I love most is that the whole meal comes together in just 38 minutes, and there's barely any fuss involved. You simply grill the delicate fish alongside tender courgettes, then finish everything with the most incredible lemon herb butter that makes you feel like you've spent hours in the kitchen. Trust me, this one tastes far more impressive than it actually is.
Ella x
Ingredients
- 4whole trout(cleaned and gutted, approximately 300g each)
- 3courgettes(medium, cut lengthwise into 5mm planks)
- 60 gramsbutter(softened)
- 2 tablespoonsfresh lemon juice
- 3 tablespoonsfresh parsley(finely chopped)
- 2 tablespoonsfresh dill(finely chopped)
- 1garlic clove(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonfreshly ground black pepper
- 1lemon(cut into wedges for serving)
- 4fresh thyme sprigs(for garnish)
Detail level
Instructions
- 1
Prepare the herb butter by mixing softened butter with minced garlic, fresh parsley, dill, and lemon juice in a small bowl. Season with a pinch of salt and pepper, then set aside.
Tip: Make the herb butter ahead of time and refrigerate for easier handling.
- 2
Preheat your grill to medium-high heat, approximately 200°C, for about 10 minutes until grates are hot and clean.
Tip: Oil the grill grates with a high-heat oil to prevent sticking.
- 3
Pat the trout dry with paper towels and rub the inside and outside cavity with 1 tablespoon of olive oil. Season generously inside and out with sea salt and black pepper.
Tip: Drying the fish helps achieve better grill marks and prevents steaming.
- 4
Brush the courgette planks on both sides with the remaining 2 tablespoons of olive oil and season with salt and pepper.
Tip: Cut courgettes evenly so they cook at the same rate.
- 5
Place courgette planks on the grill and cook for 3-4 minutes per side until tender with light char marks, then transfer to a serving platter.
Tip: Don't move the courgettes too frequently to develop a nice caramelized exterior.
- 6
Place the trout directly on the grill grates and cook for 7-8 minutes on each side, depending on thickness. The flesh should flake easily with a fork when done.
Tip: Gently flip the trout only once to maintain its delicate structure.
- 7
Transfer the cooked trout to the serving platter alongside the grilled courgettes.
- 8
Top each trout with a generous dollop of herb butter, allowing it to melt over the warm fish. Garnish with fresh thyme sprigs and serve with lemon wedges.
Tip: The residual heat will melt the butter beautifully, creating a glossy finish.
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