Roasted Trout with Leek and Herb Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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.