Roasted Trout with Mushroom 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 and looks absolutely impressive on the table. Fresh trout is packed with omega 3 fatty acids that are wonderful for your heart and brain, and it takes beautifully to roasting with earthy mushrooms and fragrant herbs. The compound butter melts right into the fish, creating this lovely sauce that needs nothing more than a squeeze of lemon. Best of all, everything cooks in one pan, which means minimal cleanup after dinner. Your guests will think you spent all afternoon cooking, but really you'll have spent just forty five minutes from kitchen to table.
Ella x
Ingredients
- 4whole trout(cleaned and gutted, about 12 oz each)
- ½ kgmixed mushrooms(sliced (cremini, shiitake, oyster))
- 4 tablespoonsunsalted butter(divided)
- 2 tablespoonsfresh thyme(finely chopped)
- 2 tablespoonsfresh parsley(finely chopped)
- 4garlic cloves(minced)
- 1shallot(finely diced)
- 2lemon(1 sliced, 1 juiced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsolive oil
- 59 mldry white wine
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the trout dry with paper towels and season the cavities and exteriors generously with sea salt and black pepper.
Tip: Drying the fish ensures better browning and prevents sticking to the pan.
- 2
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the mushrooms, shallot, and 2 minced garlic cloves, then sauté for 5-7 minutes until the mushrooms release their moisture and begin to brown. Season with salt and pepper, then transfer to a plate.
Tip: Cooking mushrooms separately allows them to develop deeper flavor before combining with the fish.
- 3
In a small bowl, combine 4 tablespoons softened butter with fresh thyme, parsley, remaining 2 garlic cloves, and lemon juice. Mix until the herb butter is well incorporated.
Tip: Make the herb butter ahead of time and keep it at room temperature for easier spreading.
- 4
Add the remaining 1 tablespoon olive oil to the same skillet and heat until shimmering. Carefully place the trout skin-side down and sear for 3-4 minutes until the skin is crispy and golden.
Tip: Don't move the fish around; let it sit undisturbed for the best crust.
- 5
Flip the trout gently and cook for another 2 minutes on the flesh side, then remove the skillet from the stovetop.
Tip: The fish will continue cooking in the oven, so don't worry if it seems slightly undercooked at this stage.
- 6
Return the sautéed mushrooms to the skillet around the trout. Pour the white wine around the fish (not directly over it). Top each trout fillet with a generous spoonful of the herb butter and arrange lemon slices on top.
Tip: The wine adds acidity and moisture, creating a light pan sauce as it reduces.
- 7
Transfer the skillet to the preheated oven and roast for 10-12 minutes until the flesh is opaque and flakes easily with a fork.
Tip: Use a meat thermometer; the internal temperature should reach 145°F (63°C).
- 8
Remove from the oven and let rest for 2 minutes. Garnish with fresh parsley and serve with the pan juices and mushrooms spooned over the top.
Tip: Resting allows the juices to redistribute throughout the fish, keeping it moist and tender.
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