Roasted Trout with Radish and Herb Butter

Instructions

1. 1

   Preheat oven to 425°F (220°C). Pat trout dry with paper towels and season inside and out with half the salt and pepper.

   Tip: Drying the fish helps achieve better browning and prevents sticking.

2. 2

   In a small bowl, combine 4 tablespoons softened butter with parsley, dill, minced garlic, and lemon zest. Mix until well incorporated.

   Tip: Make the herb butter ahead of time for easier assembly.

3. 3

   Toss radish halves with olive oil, remaining salt, and pepper on a large baking sheet, arranging them cut-side down.

   Tip: The flat side creates a nice caramelized surface when roasted.

4. 4

   Roast radishes for 10 minutes in the preheated oven until they begin to soften and develop color.

   Tip: This head start ensures radishes and trout finish cooking simultaneously.

5. 5

   Remove baking sheet from oven and push radishes to the sides, creating space for the trout fillets in the center.

   Tip: Leaving space around the fish allows hot air to circulate for even cooking.

6. 6

   Divide herb butter among the four trout cavities, stuffing generously. Arrange trout on the baking sheet with radishes surrounding them.

   Tip: The herb butter will melt and infuse the delicate flesh as it roasts.

7. 7

   Pour white wine around the fish and radishes, then dot the remaining 2 tablespoons butter over the top of each trout.

   Tip: The wine creates a flavorful steam that keeps the fish moist.

8. 8

   Roast for 12-15 minutes until trout flesh is opaque and flakes easily with a fork, and radishes are tender and caramelized.

   Tip: Do not overcook; trout cooks quickly and can become dry if left too long.

9. 9

   Carefully transfer trout and roasted radishes to serving plates, drizzle with pan juices, and serve with lemon halves for squeezing.

   Tip: Fresh lemon juice brightens all the flavors just before eating.