Roasted Trout with Bell Pepper and Herb Butter
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes restaurant quality. Fresh trout is packed with omega 3 fatty acids that are wonderful for your heart and brain, making this not just delicious but genuinely good for you. The bell peppers add vibrant color and sweetness while the herb butter melts into everything beautifully. Best of all, you probably have most of these ingredients on hand already, and the whole process is straightforward enough that even a busy Tuesday night feels manageable.
Ella x
Ingredients
- 4fresh trout fillets(skin-on, about 6 oz each)
- 3bell peppers(mixed colors, cut into 1-inch strips)
- 4 tablespoonsunsalted butter(divided)
- 1fresh lemon(halved)
- 2 tablespoonsfresh dill(finely chopped)
- 2 tablespoonsfresh parsley(finely chopped)
- 3garlic cloves(minced)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 2 tablespoonsextra virgin olive oil
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 sea salt and black pepper.
Tip: Drying the fish ensures the skin crisps beautifully during roasting.
- 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
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
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
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
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
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
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.
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