Grilled Trout with Rocket and Lemon Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.