Roasted Trout with Courgette
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and feels restaurant quality. Roasted trout with courgette is wonderfully simple, with just a handful of ingredients that let the delicate fish shine. Trout is packed with omega 3 fatty acids, which are fantastic for your heart and brain health, and the tender courgettes soak up all those lovely pan juices. The whole thing roasts beautifully in the oven while you relax, and honestly, it's hard to believe something this elegant can be so effortless to prepare.
Ella x
Ingredients
- 4whole trout fillets(about 150g each, skin-on)
- 3courgettes(cut into 8mm thick batons)
- 4 tablespoonsextra virgin olive oil
- 1fresh lemon(halved)
- 3garlic cloves(thinly sliced)
- 12fresh sage leaves
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 100 mlwhite wine
- 2 tablespoonsunsalted butter
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Arrange courgette batons on a large roasting tray, drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss gently.
Tip: Cut courgettes to uniform thickness so they roast evenly.
- 2
Roast the courgettes for 12 minutes until they begin to soften and develop light golden edges.
- 3
While courgettes roast, pat the trout fillets dry with paper towels and season both sides generously with salt and pepper.
Tip: Dry fish ensures better browning and crisper skin.
- 4
Remove the tray from the oven and push courgettes to the sides. Place trout fillets skin-side up in the centre, scatter sliced garlic around them, and drizzle remaining oil over the fish.
- 5
Pour white wine around (not over) the trout fillets. Dot the fish with butter pieces and arrange sage leaves on top of each fillet.
Tip: The wine creates steam that gently cooks the trout while adding flavour.
- 6
Return the tray to the oven for 12-13 minutes until the trout flesh is opaque and flakes easily with a fork.
Tip: Don't overcook—trout is delicate and dries out quickly.
- 7
Squeeze fresh lemon juice over the entire tray and garnish with any crispy sage leaves that may have separated.
Tip: Add the lemon at the end to preserve its brightness and aromatic quality.
- 8
Divide courgettes and trout between four plates, spooning the pan juices over each serving.
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