Grilled Trout with Rocket and Lemon Butter
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under thirty minutes and tastes like you've spent hours in the kitchen. Whole grilled trout is such an elegant centerpiece, and I love how the delicate flesh picks up those beautiful char marks while staying incredibly tender inside. The peppery rocket and bright lemon butter cut through the richness of the fish beautifully, and there's something wonderfully simple about letting quality ingredients shine without fussing too much. Trout is packed with omega 3 fatty acids that are fantastic for heart health, so you can feel good about what you're eating. This is honestly the kind of meal I make when I want something special but don't have the time or energy for complicated cooking.
Ella x
Ingredients
- 4whole trout(cleaned and gutted, 350g each)
- 150 grocket(fresh, washed)
- 100 gbutter(divided)
- 2lemon(1 sliced for garnish, 1 juiced)
- 50 gflaked almonds(toasted)
- 3garlic cloves(thinly sliced)
- 8 sprigsfresh thyme
- 1½ teaspoonssea salt
- 1 teaspooncracked black pepper
- 3 tablespoonsolive oil
- 1shallot(finely minced)
- 1 tablespoonwhite wine vinegar
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, approximately 200°C. Pat the trout dry inside and out with paper towels to ensure even cooking and crispy skin.
Tip: Dry fish cooks more evenly and develops better flavour on the grill.
- 2
Season each trout generously inside the cavity and on both sides with sea salt and cracked black pepper. Stuff each cavity with 2 thyme sprigs and 2-3 lemon slices.
Tip: Seasoning inside the fish flavours it from within during cooking.
- 3
Lightly brush both sides of each trout with olive oil to prevent sticking. Place on the preheated grill and cook for 5-6 minutes on the first side without moving them.
Tip: Resist the urge to flip early; let the skin develop a golden crust for maximum flavour.
- 4
Carefully flip the trout and grill the other side for another 5-6 minutes until the flesh is opaque and flakes easily at the thickest part near the head.
Tip: The fish is done when a fork easily separates the flesh from the backbone.
- 5
While the fish cooks, melt 50g of butter in a small saucepan over medium heat. Add minced shallot and sliced garlic, stirring frequently for 2 minutes until softened and fragrant.
Tip: Watch the butter carefully as it transitions from melted to golden brown; this takes about 3-4 minutes total.
- 6
Continue cooking the butter until it turns a deep amber colour and develops a nutty aroma, about 2 minutes more. Remove from heat and stir in the fresh lemon juice and white wine vinegar.
Tip: Brown butter adds rich depth; don't let it burn or it will taste bitter.
- 7
Toss the fresh rocket with the remaining 50g of softened butter, a pinch of salt, and pepper in a large bowl until lightly coated and just beginning to wilt from the warmth.
Tip: This gentle wilting softens the rocket's peppery bite while maintaining its character.
- 8
Transfer each grilled trout to a serving plate and top generously with the buttered rocket mixture. Drizzle the brown butter sauce around the fish and garnish with toasted almonds and lemon slices.
Tip: Serve immediately while the trout and butter sauce are still warm for the best experience.
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