Roasted Trout with Leek and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour with minimal fuss. Fresh trout is packed with omega 3 fatty acids that are wonderful for your heart, and roasting it with leeks and a fragrant herb butter keeps everything moist and flavorful. The beauty of this dish is its simplicity, just a few quality ingredients that let the delicate fish really shine. Whether you're cooking for yourself or impressing guests, this elegant meal feels special without requiring any fancy techniques or hard to find ingredients.
Ella x
Ingredients
- 4whole trout fillets(6-8 oz each, skin-on)
- 3leeks(white and light green parts, halved lengthwise and sliced into 2-inch pieces)
- 5 tablespoonsbutter(divided)
- 3 tablespoonsfresh parsley(finely chopped)
- 2 tablespoonsfresh dill(finely chopped)
- 1lemon(zest and juice)
- 2garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 118 mldry white wine
- 2 tablespoonsolive oil
Detail level
Instructions
- 1
Preheat oven to 400°F. Pat trout fillets dry with paper towels and season both sides generously with salt and pepper.
Tip: Drying the fish ensures crispier skin and better seasoning adhesion.
- 2
Heat olive oil and 2 tablespoons of butter in a large oven-safe skillet over medium heat. Add sliced leeks and sauté for 5-6 minutes until softened and lightly golden, stirring occasionally.
Tip: Cooking leeks separately ensures they develop a sweet caramelized flavor.
- 3
Combine the remaining 3 tablespoons of butter with minced garlic, parsley, dill, and lemon zest in a small bowl. Mix until well combined and set aside.
Tip: Making herb butter ahead saves time during cooking.
- 4
Move leeks to the sides of the skillet and arrange trout fillets skin-side up in the center. Top each fillet with a generous dollop of herb butter.
Tip: Keeping skin-side up helps it crisp up in the oven.
- 5
Pour white wine around the trout fillets, avoiding the tops, and squeeze lemon juice over the entire dish.
Tip: Wine adds acidity and moisture while steaming the fish gently.
- 6
Transfer skillet to preheated oven and roast for 12-15 minutes, until trout flesh is opaque and flakes easily with a fork.
Tip: Check doneness by gently pressing the thickest part with a fork—it should break into flakes.
- 7
Remove from oven and divide trout and leeks among four serving plates. Drizzle each plate with the pan juices and additional fresh dill if desired.
Tip: The pan liquid is flavorful and complements the delicate fish beautifully.
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