Roasted Trout with Corn and Herb Butter

Instructions

1. 1

   Preheat oven to 400°F. Pat trout dry with paper towels and season inside and out with salt and pepper.

   Tip: Drying the fish helps it roast evenly and develop a light golden exterior.

2. 2

   In a small bowl, blend 4 tablespoons of softened butter with chopped sage, minced garlic, lemon zest, and a pinch of salt to create herb butter.

   Tip: Make this mixture while the oven preheats to save time.

3. 3

   Toss corn kernels with sliced shallots, remaining 2 tablespoons butter, olive oil, and fresh thyme on a large baking sheet. Spread into an even layer and season lightly.

   Tip: Using a baking sheet large enough for corn and fish reduces cleanup.

4. 4

   Roast corn mixture for 10 minutes until beginning to soften and edges brown slightly.

   Tip: This head start ensures corn finishes cooking at the same time as the fish.

5. 5

   Place trout on top of the corn mixture, spacing them evenly. Divide herb butter among the fish, placing a dollop inside each cavity and on top.

   Tip: The butter will melt down and flavor both the fish and corn as they roast.

6. 6

   Return baking sheet to oven and roast for 12-15 minutes until trout flesh is opaque and flakes easily with a fork.

   Tip: Don't overcook; trout cooks quickly and becomes dry if left too long.

7. 7

   Remove from oven and squeeze fresh lemon juice over each fish and the corn mixture.

   Tip: Fresh lemon adds brightness that balances the richness of the butter.

8. 8

   Plate each trout centered on a bed of roasted corn and shallots, drizzle pan juices over top, and garnish with additional fresh thyme if desired.

   Tip: Serve immediately while the butter is still warm and fragrant.