Roasted Trout with Tomato and Herb Butter
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just forty minutes and tastes like you've spent hours in the kitchen. Whole roasted trout is such a show stopper, and the tomato and herb butter melts right into the delicate flesh, making every bite absolutely delicious. Trout is packed with omega 3 fatty acids that are wonderful for your heart and brain, so you can feel good about what you're eating too. The beauty of this dish is its simplicity: just a few quality ingredients and your oven does most of the work. Trust me, once you make this, you'll find yourself reaching for it again and again.
Ella x
Ingredients
- 4whole trout(gutted and cleaned, about 350g each)
- 400 gcherry tomatoes(halved)
- 60 gunsalted butter
- 2fresh lemon(zested and halved)
- 3 sprigsfresh thyme
- 15 gfresh parsley(roughly chopped)
- 3garlic cloves(minced)
- 4 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1shallot(thinly sliced)
- 100 mldry white wine
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Pat the trout dry with paper towels and season the cavity and exterior with salt and pepper. Place a lemon half and a sprig of thyme inside each fish.
Tip: Drying the fish helps it cook evenly and develop a slightly crispy exterior.
- 2
Arrange the halved cherry tomatoes on a large roasting tray, drizzle with 2 tablespoons of olive oil, sprinkle with minced garlic and sliced shallot, then season with salt and pepper. Roast for 8 minutes until they begin to soften and release their juices.
Tip: Pre-roasting the tomatoes concentrates their flavor before the trout is added.
- 3
Remove the tray from the oven and nestle the four trout among the tomatoes. Drizzle the fish with the remaining 2 tablespoons of olive oil and pour the white wine around them (not over). Scatter remaining thyme sprigs over the fish.
Tip: The wine creates a light steam that keeps the trout moist during cooking.
- 4
Return to the oven and roast for 12-15 minutes until the fish flakes easily when tested with a fork at the thickest part of the body.
Tip: Trout cooks quickly; check at 12 minutes to avoid overcooking.
- 5
While the trout finishes cooking, melt the butter in a small saucepan over medium heat. Let it foam and turn golden brown (about 3-4 minutes), swirling occasionally. Stir in the lemon zest and remove from heat.
Tip: Watch the butter carefully as it can burn quickly once it turns brown.
- 6
Transfer the roasted trout and tomatoes to serving plates, pouring any pan juices over them. Drizzle the brown butter over each fish and garnish generously with fresh parsley.
Tip: Serve immediately while the brown butter is still warm for maximum flavor.
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