Roasted Trout with Tomato and Herb Butter

Instructions

1. 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. 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. 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. 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. 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. 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.