Grilled Trout with Sweet Potato and Herb Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just under an hour and tastes like something from a fancy restaurant. Fresh trout is wonderfully lean and packed with omega 3 fatty acids that are great for your heart, plus it has such a delicate flavor that pairs beautifully with the sweetness of roasted sweet potatoes and an aromatic herb butter. The best part? Everything cooks on the grill, which means minimal cleanup and maximum flavor. It's impressive enough to serve guests but simple enough that you'll find yourself making it again and again.
Ella x
Ingredients
- 4fresh trout fillets(skin-on, about 6 oz each)
- 2 mediumsweet potatoes(cut into 1/2-inch wedges)
- 4 tablespoonsunsalted butter(softened)
- 2 sprigsfresh rosemary(finely chopped)
- 3garlic cloves(minced)
- 1lemon(zested and halved)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 4thyme sprigs(fresh)
- 1 smallshallot(thinly sliced)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Toss the sweet potato wedges with 1.5 tablespoons of olive oil, half the sea salt, and a pinch of pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden and tender, stirring halfway through.
Tip: Cut wedges evenly so they cook at the same rate.
- 2
While the sweet potatoes roast, prepare the herb butter by mixing softened butter with chopped rosemary, minced garlic, lemon zest, and a pinch of salt in a small bowl. Set aside.
Tip: Making herb butter in advance keeps your cooking process smooth.
- 3
Pat the trout fillets dry with paper towels and season both sides with remaining salt and pepper about 10 minutes before cooking.
Tip: Drying the fish helps achieve a better sear and prevents sticking.
- 4
Heat the remaining 1.5 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Carefully place trout fillets skin-side down in the pan.
Tip: Don't move the fish around; let it cook undisturbed for 4 minutes to develop a crispy skin.
- 5
Cook the trout for 4 minutes skin-side down without moving, then gently flip and cook for another 2-3 minutes on the flesh side until cooked through and flaky.
Tip: The internal temperature should reach 145°F (63°C) when measured with a thermometer.
- 6
Place a generous spoonful of herb butter on top of each warm trout fillet. The residual heat will melt it beautifully into the fish.
Tip: Add the herb butter just before serving for maximum flavor impact.
- 7
Divide the roasted sweet potato wedges among four plates, arrange a trout fillet alongside each portion, and garnish with fresh thyme sprigs and thin slices of raw shallot for brightness.
Tip: The acidity from lemon juice can be squeezed over everything just before eating for extra flavor.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Ultimate roast potatoes
After years of experimenting, I've finally cracked the code for roast potatoes that are impossibly crispy on the outside and fluffy within. The secret is using duck fat, which contains oleic acid, a heart healthy monounsaturated fat that's actually good for you. What I love most is how simple this really is: just potatoes, fat, flour, and salt. From prep to plate in just over an hour, you'll have restaurant quality results without any fuss. Trust me, once you try these, you'll never go back.
Tropical Quinoa (Ww)
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Reviews
Sign in to write a review.