Roasted Trout with Bell Pepper and Herb Butter

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat the trout fillets dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Drying the fish ensures the skin crisps beautifully during roasting.

2. 2

   Heat 1 tablespoon 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 2-3 minutes until the skin is golden and crispy. Transfer to a plate.

   Tip: Don't move the fillets while searing—this helps achieve a perfect golden crust.

3. 3

   In the same skillet, add the remaining olive oil and 2 tablespoons of butter. Add the bell pepper strips and minced garlic, stirring occasionally for 4-5 minutes until the peppers begin to soften and caramelize slightly.

   Tip: The peppers should develop some color and sweetness before the trout returns to the pan.

4. 4

   Return the seared trout fillets to the skillet, skin-side up, nestling them among the peppers. Drizzle with fresh lemon juice and transfer the entire skillet to the preheated oven.

   Tip: Positioning skin-side up keeps the flesh moist while the oven heat completes the cooking.

5. 5

   Roast in the oven for 8-10 minutes until the fish flakes easily with a fork and the internal temperature reaches 145°F (63°C).

   Tip: Don't overcook—trout is delicate and cooks quickly; start checking at 8 minutes.

6. 6

   While the trout roasts, combine the remaining 2 tablespoons of butter with the chopped dill and parsley in a small bowl, mixing until well incorporated.

   Tip: Prepare the herb butter while the fish finishes cooking for perfect timing.

7. 7

   Remove the skillet from the oven and top each trout fillet with a dollop of herb butter, allowing it to melt over the warm fish and peppers.

   Tip: The residual heat will melt the herb butter beautifully, creating a silky sauce.

8. 8

   Divide the roasted trout and bell peppers among four plates, spooning any pan juices and melted herb butter over the top. Serve immediately while hot.

   Tip: Serve with crusty bread or roasted potatoes to soak up the delicious pan juices.