Roasted Trout with Celery and Herb Butter

Instructions

1. 1

   Preheat your oven to 400°F. Pat the cleaned trout dry with paper towels and season the cavity and exterior with salt and pepper.

   Tip: Dry fish roasts more evenly and develops better browning.

2. 2

   Mix softened butter with chopped parsley, dill, lemon zest, and minced garlic in a small bowl until well combined.

   Tip: Make the herb butter ahead of time for easier assembly.

3. 3

   Arrange celery batons on a large roasting pan, drizzle with olive oil, and season with a pinch of salt and pepper.

   Tip: Spread the celery in a single layer for even roasting.

4. 4

   Place the seasoned trout on top of the celery, spacing them out evenly across the pan.

   Tip: Don't overcrowd the pan; use two pans if necessary for better circulation.

5. 5

   Divide the herb butter equally among the four trout, placing a spoonful inside the cavity and rubbing the remainder over the outside of each fish.

   Tip: The butter will melt and infuse the fish with flavor as it roasts.

6. 6

   Roast in the preheated oven for 20-25 minutes, until the trout flesh is opaque and flakes easily with a fork and the celery is tender with slightly caramelized edges.

   Tip: Check doneness at the thickest part of the fish near the backbone.

7. 7

   Remove from the oven and transfer the trout and celery to serving plates, spooning any pan juices over top.

   Tip: Let rest for 2 minutes before serving for best texture.

8. 8

   Garnish with fresh lemon wedges and additional fresh herbs if desired, then serve immediately.

   Tip: A squeeze of fresh lemon juice at the table brightens all the flavors.