Roasted Trout with Carrot and Herb Butter
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes from start to table. Whole roasted trout is elegant enough for guests but honestly so simple that anyone can master it. The fish stays incredibly moist and flaky when roasted whole, and that herb butter melting over everything is pure comfort. Trout is packed with omega 3 fatty acids that are wonderful for your heart and brain, so you're really nourishing yourself with every bite. The roasted carrots add natural sweetness and earthiness, making this a complete meal that feels special without any fussy technique.
Ella x
Ingredients
- 4whole trout(gutted and cleaned, about 300g each)
- 500 gcarrots(cut into 3-inch batons)
- 75 gunsalted butter(softened)
- 20 gfresh parsley(finely chopped)
- 10 gfresh dill(finely chopped)
- 2garlic cloves(minced)
- 1lemon(zest and juice)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 4thyme sprigs(fresh)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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