Roasted Trout with Turnip 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 tastes absolutely restaurant quality. Trout is wonderfully lean and packed with omega 3 fatty acids that are great for your heart and brain. What I love most is how simple it is to prepare: you just roast everything on one pan with golden turnips and a fragrant herb butter that makes the whole kitchen smell incredible. The fresh dill and parsley brighten up the delicate fish beautifully, and honestly, there's barely any cleanup involved. It feels fancy enough for company but easy enough that I make it all the time for my family.
Ella x
Ingredients
- 4whole trout fillets(about 6 oz each, skin on)
- ¾ kgturnips(peeled and cut into 1-inch wedges)
- 4 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsunsalted butter(softened)
- 2 tablespoonsfresh dill(finely chopped)
- 1 tablespoonfresh parsley(finely chopped)
- 2garlic cloves(minced)
- 1lemon(zested and halved)
- 4thyme sprigs(fresh)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Toss the turnip wedges with 2 tablespoons of olive oil, half the sea salt, and a quarter teaspoon of black pepper. Spread them on a large baking sheet in a single layer.
Tip: Cut turnips evenly so they roast at the same rate and achieve golden caramelization.
- 2
Place the turnips in the preheated oven and roast for 15 minutes, stirring halfway through, until they begin to soften and develop golden edges.
- 3
While the turnips roast, prepare the herb butter by combining softened butter, dill, parsley, minced garlic, lemon zest, and remaining salt and pepper in a small bowl. Mix until well combined and set aside.
Tip: Make the herb butter ahead of time and keep it in the refrigerator until ready to use.
- 4
Pat the trout fillets dry with paper towels and place them skin-side down on a separate oven-safe tray. Drizzle with remaining 2 tablespoons of olive oil and season with salt and pepper.
Tip: Drying the fish ensures the skin will crisp up beautifully during roasting.
- 5
After the turnips have roasted for 15 minutes, place the trout tray in the oven alongside the turnips. Roast the fish for 8-10 minutes until the flesh is opaque and flakes easily with a fork.
Tip: Trout cooks quickly, so keep a close eye on it to avoid overcooking.
- 6
Remove both baking sheets from the oven. Top each trout fillet with a generous dollop of herb butter, allowing it to melt into the warm flesh. Tuck a fresh thyme sprig on each fillet.
- 7
Arrange the roasted turnips on serving plates alongside the trout. Squeeze fresh lemon juice over the entire plate just before serving for brightness and acidity.
Tip: The lemon juice cuts through the richness of the butter and enhances the delicate fish flavor.
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