Roasted Trout with Parsnip 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 just 45 minutes and looks fancy enough for company. Fresh trout is delicious and packed with omega 3 fatty acids that are great for your heart, plus it's often more affordable than other quality fish. The roasted parsnips add natural sweetness and a lovely golden crust, while the herb butter melts over everything to create an elegant sauce with minimal fuss. It's the kind of meal that makes you feel like you've really cooked something special, but honestly, it's wonderfully simple.
Ella x
Ingredients
- 4whole trout(gutted and cleaned, about 10 oz each)
- ½ kgparsnips(peeled and cut into 3-inch batons)
- 4 tablespoonsolive oil
- 3 tablespoonsbutter(softened)
- 2 tablespoonsfresh thyme(finely chopped)
- 2 tablespoonsfresh parsley(finely chopped)
- 1lemon(zest and juice)
- 2garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2lemon wedges(for serving)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the trout dry inside and out with paper towels, then season generously with salt and pepper both inside the cavity and on the skin.
Tip: Drying the fish prevents it from steaming and helps the skin crisp up beautifully.
- 2
Toss the parsnip batons with 2 tablespoons of olive oil, 0.5 teaspoon salt, and 0.25 teaspoon pepper. Spread them on a large baking sheet in a single layer.
Tip: Arrange parsnips cut-side down to maximize browning and caramelization.
- 3
Roast the parsnips for 12 minutes until they begin to soften and develop golden edges.
- 4
While the parsnips roast, prepare the herb butter by mixing the softened butter with thyme, parsley, minced garlic, and lemon zest in a small bowl until well combined.
Tip: Make the herb butter ahead and refrigerate if preparing in advance.
- 5
Remove the baking sheet from the oven and push the parsnips to the sides. Place the trout in the center of the sheet and brush each fish with the remaining 2 tablespoons of olive oil.
- 6
Roast the trout and parsnips together for 12-15 minutes until the fish flakes easily when tested with a fork at the thickest point near the backbone.
Tip: Trout cooks quickly, so watch carefully to avoid overcooking and drying out the delicate flesh.
- 7
Remove from the oven and immediately place a dollop of herb butter on top of each warm trout, allowing it to melt over the fish.
Tip: The residual heat will melt the butter perfectly and infuse the fish with aromatic flavors.
- 8
Divide the roasted trout and parsnips among four serving plates, drizzle the lemon juice over everything, and serve immediately with fresh lemon wedges on the side.
Tip: Serve family-style on a large platter for an impressive presentation.
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