Roasted Trout with Pumpkin and Sage Brown Butter
Prep
20 mins
Cook
28 mins
Servings
4
Difficulty
Medium
This is one of my favorite autumn dinners because it comes together in under an hour and tastes absolutely restaurant quality. Whole roasted trout stuffed with pumpkin and finished with sage brown butter is elegantly simple, and the trout provides wonderful omega 3 fatty acids that are great for your heart. What I love most is that you probably have most of these ingredients already, making it both budget friendly and genuinely easy to pull off even on a busy weeknight. The nutty sage butter ties everything together beautifully, creating something that feels special without any fussy techniques.
Ella x
Ingredients
- 4whole trout(gutted and cleaned, about 350g each)
- 237 mlpumpkin puree
- 6 tablespoonsbutter(divided)
- 12fresh sage leaves
- 3garlic cloves(minced)
- 1shallot(finely diced)
- 4thyme sprigs(fresh)
- 1lemon(zest and juice)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsolive oil
- ¼ teaspoonnutmeg(ground)
Detail level
Instructions
- 1
Preheat oven to 200°C (400°F). Pat trout dry with paper towels and season inside and out with salt, pepper, and lemon zest.
Tip: Drying the fish ensures a better golden exterior.
- 2
Heat 2 tablespoons of butter and olive oil in a large oven-safe skillet over medium-high heat. Once foaming, carefully place trout in the pan skin-side down and sear for 3-4 minutes until skin is crispy.
Tip: Don't move the fish while searing to achieve optimal crispness.
- 3
In a small saucepan, melt 2 tablespoons of butter over medium heat. Add shallot and garlic, sautéing for 2 minutes until fragrant.
Tip: Keep heat moderate to prevent the butter from burning.
- 4
Stir the pumpkin puree into the butter mixture along with nutmeg and lemon juice. Cook for 3-4 minutes, stirring occasionally, until warmed through and fragrant.
Tip: This pumpkin mixture should be creamy but not watery.
- 5
Transfer the seared trout skillet to the oven. Roast for 12-15 minutes until the fish flakes easily with a fork and is cooked through.
Tip: Check for doneness by gently pressing the thickest part near the head.
- 6
While the trout roasts, prepare the brown butter. In a small pan, melt the remaining 2 tablespoons of butter over medium heat, swirling occasionally, until it turns golden brown with a nutty aroma (about 3-4 minutes).
Tip: Watch carefully as brown butter can burn quickly once it reaches the desired color.
- 7
Add fresh sage leaves to the brown butter and remove from heat immediately. Let sit for 1 minute to infuse.
Tip: The residual heat will crisp up the sage leaves beautifully.
- 8
Remove trout from oven and carefully transfer to serving plates. Top each fish with a spoonful of warm pumpkin puree mixture. Drizzle the sage brown butter over the top and garnish with fresh thyme sprigs and lemon wedges.
Tip: Serve immediately while everything is still warm for the best flavor and texture.
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