Roasted Trout with Artichoke Hearts and Lemon Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent all day cooking. Fresh trout is packed with omega 3 fatty acids that are wonderful for your heart, and when you pair it with tender roasted artichoke hearts and a bright lemon butter sauce, you've got something really special on your plate. The best part? You probably have most of these ingredients in your kitchen right now. It's elegant enough for company but simple enough for a regular Tuesday night.
Ella x
Ingredients
- 4whole trout fillets(skin-on, about 6 oz each)
- 8fresh artichoke hearts(halved lengthwise)
- 4 tablespoonsbutter(divided)
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme(finely chopped)
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspoonlemon zest
- 118 mlwhite wine(dry)
- 1shallot(thinly sliced)
Detail level
Instructions
- 1
Preheat your oven to 400°F. Toss the artichoke heart halves with 1 tablespoon of olive oil, half the salt, and a pinch of pepper. Arrange them cut-side down on a baking sheet and roast for 15-18 minutes until golden and tender.
Tip: For crispier artichokes, flip them halfway through cooking.
- 2
While artichokes roast, pat the trout fillets dry with paper towels and season both sides generously with remaining salt, pepper, and half the fresh thyme.
Tip: Dry fish ensures better browning and a crispy skin.
- 3
Heat the remaining olive oil in a large skillet over medium-high heat. Once shimmering, carefully place trout fillets skin-side down and cook for 4-5 minutes without moving them, until the skin is crispy and golden.
Tip: Don't flip the trout too early; let the skin develop a beautiful crust.
- 4
Gently flip the fillets and cook for another 2-3 minutes on the flesh side until just cooked through. Transfer to a warm plate and tent loosely with foil.
Tip: Trout cooks quickly, so watch carefully to avoid overcooking.
- 5
In the same skillet, melt 1 tablespoon of butter over medium heat. Add the sliced shallot and minced garlic, sautéing for about 1 minute until fragrant.
Tip: Keep the heat at medium to prevent burning the garlic.
- 6
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it reduce by half, approximately 2-3 minutes.
Tip: This step builds incredible flavor into your sauce.
- 7
Remove the pan from heat and whisk in the remaining 2 tablespoons of butter, lemon juice, lemon zest, and remaining thyme until silky and emulsified.
Tip: Whisking off the heat prevents the sauce from breaking.
- 8
Arrange roasted artichoke hearts on serving plates, top each with a trout fillet, and drizzle generously with the warm lemon-butter sauce. Serve immediately.
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