Roasted Trout with Corn 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 to impress guests yet comes together in under an hour. Fresh trout is packed with omega 3 fatty acids that support heart health, and roasting keeps everything simple and hands off. The corn adds natural sweetness while the herb butter creates a restaurant quality sauce without any fussy techniques. Best of all, most of these ingredients are affordable staples, and the whole meal cooks in just 25 minutes. Your kitchen will smell incredible, and everyone at the table will think you've been cooking all day.
Ella x
Ingredients
- 4fresh whole trout(cleaned and gutted, about 10 oz each)
- 473 mlfresh corn kernels(about 4 ears of corn, shucked)
- 6 tablespoonsunsalted butter(divided)
- 8fresh sage leaves(finely chopped)
- 1lemon(zested and juiced)
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonfresh black pepper
- 2 tablespoonsextra virgin olive oil
- 4fresh thyme sprigs
- 2shallots(thinly sliced)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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