Ingredients

The following ingredients have 4 Servings
  • 2 pounds fresh trout fillets ((preferably 2-3 larger size fillets))
  • 1 cup (20g) finely chopped herbs Note 1
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 lemon (2 tbsp lemon juice plus zest of whole lemon)
  • salt and black pepper

Instruction

  • HEAT OVEN TO 400F/204C. Line a large rimmed baking sheet lined with parchment paper or aluminum foil sprayed with oil for easy clean up.
  • PREPARE TROUT FILLETS: Place trout on pan, flesh side of the fish up. Microwave butter and oil for 20-30 seconds until butter is melted. Using a sharp knife, cut slits horizontally every 2 inches/5 cm on each fillet (about 3-4 slits per fillet). Stuff half of mixed herbs into slits. Sprinkle fillets with salt and pepper. Drizzle HALF of butter oil mixture (about 2 tbsp) and the lemon juice over trout .
  • BAKE TROUT in preheated oven for 9-11 minutes. Cooking time will depend on thickness of fillets, or until cooked. Ideally, trout will be moist and warm pink - not dry, pale and flaky.
  • FINISH AND SERVE: Sprinkle remaining herbs and lemon zest over top of fish fillets. Drizzle on remaining 2 tablespoons of butter (or butter-oil mixture). Sprinkle lightly with sea salt or kosher salt. Serve: To serve without fish skin, slip spatula between flesh and skin, then lift up. I cut trout into portions first (just down to the skin) to make this easier. Garnish with slices of lemon if you like. Serve immediately.