Roasted Trout with Avocado
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 35 minutes and tastes like you've spent hours in the kitchen. Fresh trout is delicate and cooks beautifully, while creamy avocado adds richness and healthy fats that are wonderful for your heart and brain. The combination of garlic, fresh dill, and lemon creates an elegant flavor profile that feels restaurant quality without any fuss. Best of all, you probably have most of these ingredients on hand already, making this an easy go to meal when you want something special but simple.
Ella x
Ingredients
- 4fresh trout fillets(6 oz each, skin-on)
- 2ripe avocados(halved and pitted)
- 4 tablespoonsextra virgin olive oil
- 4garlic cloves(thinly sliced)
- 1fresh lemon(zest and juice)
- 3 tablespoonsfresh dill(chopped)
- 1 teaspoonsea salt
- ½ teaspooncracked black pepper
- 1shallot(thinly sliced)
- 59 mlwhite wine or fish stock
- 1 tablespoonbutter
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the trout fillets dry with paper towels and season both sides generously with salt and pepper.
Tip: Drying the fish ensures crispy skin when pan-seared.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the trout fillets skin-side down and sear for 3-4 minutes without moving them, until the skin is golden and crispy.
Tip: Resist the urge to move the fish—this creates the perfect crust.
- 3
Transfer the skillet to the oven and roast for 8-10 minutes until the flesh is opaque and flakes easily with a fork.
Tip: Check doneness by gently pressing the thickest part of the fillet.
- 4
While the trout roasts, heat the remaining 2 tablespoons of olive oil in a small pan over medium-low heat. Add the sliced garlic and cook for 2-3 minutes, stirring frequently, until golden and fragrant but not burnt. Remove from heat and set aside.
Tip: Watch the garlic carefully to avoid burning, which will make it bitter.
- 5
Scoop the avocado flesh into a bowl and gently mash with a fork, leaving some small chunks. Fold in the sliced shallot, half of the fresh dill, lemon zest, and a pinch of salt and pepper. Drizzle with 1 tablespoon of lemon juice and set aside.
Tip: Keep the avocado chunky rather than smooth for better texture.
- 6
Remove the skillet from the oven. Deglaze the pan by pouring in the white wine or fish stock, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 1 minute, then stir in the butter until melted.
Tip: The pan drippings create a flavorful sauce base.
- 7
Divide the roasted trout fillets among four serving plates. Top each fillet with a generous spoonful of the avocado mixture, then drizzle with the pan sauce around the plate.
Tip: Add the avocado topping just before serving to prevent browning.
- 8
Sprinkle the crispy garlic chips and remaining fresh dill over each plate. Serve immediately with a wedge of fresh lemon on the side.
Tip: The warm fish and crispy garlic complement the cool, creamy avocado perfectly.
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