Roasted Trout with Celery and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it's elegant enough for guests yet simple enough to pull together in under an hour. Whole roasted trout is naturally packed with omega 3 fatty acids, which are wonderful for heart health, and the herb butter makes everything taste restaurant quality without any fuss. The celery adds a subtle freshness that perfectly complements the delicate fish, and honestly, there's something satisfying about serving a whole fish at the table. Best of all, you need just one pan and basic ingredients you probably already have at home.
Ella x
Ingredients
- 4whole trout(cleaned and gutted, about 12 oz each)
- 3celery stalks(cut into 3-inch batons)
- 4 tablespoonsunsalted butter(softened)
- 2 tablespoonsfresh parsley(finely chopped)
- 1 tablespoonfresh dill(finely chopped)
- 1 teaspoonlemon zest
- 2garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(cut into wedges)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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