Roasted Trout with Carrot and Herb Butter

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Mix the softened butter with chopped parsley, dill, minced garlic, lemon zest, and a pinch of salt to create the herb butter.

   Tip: Make the herb butter ahead of time and store it in the fridge for easier assembly.

2. 2

   Toss the carrot batons with 2 tablespoons of olive oil, salt, and pepper. Spread them on a roasting tray and roast for 12 minutes until they begin to soften.

   Tip: Cut carrots to similar sizes so they cook evenly.

3. 3

   While carrots roast, pat the trout dry with paper towels. Brush the inside and outside of each fish with the remaining 1 tablespoon of olive oil.

   Tip: Drying the fish prevents it from steaming and helps achieve better browning.

4. 4

   Season each trout generously inside and out with salt and pepper. Place 1 tablespoon of herb butter inside the cavity of each fish along with a thyme sprig.

   Tip: Reserve some herb butter to place on top of the fish after cooking.

5. 5

   Remove the carrot tray from the oven and arrange the four trout on top of the carrots, spacing them evenly.

   Tip: Nestle the fish among the carrots so they cook together and share flavors.

6. 6

   Roast everything together for 12-15 minutes, until the trout flesh is opaque and flakes easily with a fork at the thickest part near the head.

   Tip: Don't overcook the trout or it will become dry; check doneness at 12 minutes if fish are smaller.

7. 7

   Remove from the oven and place each trout on a serving plate with the roasted carrots alongside. Top each fish with a dollop of the remaining herb butter and a squeeze of fresh lemon juice.

   Tip: The residual heat will melt the herb butter beautifully over the fish.