Roasted Trout with Radish 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 honestly feels fancy without any fuss. Whole roasted trout is such a beautiful centerpiece, and when you top it with herb butter and caramelized radishes, your guests think you spent all day in the kitchen. Plus, trout is packed with omega 3 fatty acids that are wonderful for your heart and brain. The best part? You need just one pan and a handful of simple ingredients. Everything roasts together beautifully, letting you focus on setting the table instead of hovering over the stove.
Ella x
Ingredients
- 4whole trout(gutted and cleaned, about 12 oz each)
- ½ kgradishes(halved lengthwise)
- 6 tablespoonsbutter(divided)
- 3 tablespoonsfresh parsley(finely chopped)
- 2 tablespoonsfresh dill(finely chopped)
- 2lemon(1 zested, 1 halved)
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsolive oil
- ¼ cupwhite wine(dry)
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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.
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