Roasted Trout with Parsnip and Herb Butter

Instructions

1. 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. 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. 3

   Roast the parsnips for 12 minutes until they begin to soften and develop golden edges.

4. 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. 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. 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. 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. 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.