Ingredients:

  • 2 large Trout fillets, boneless, skin-on preferred (approx. 350g total)
  • 1 tbsp Olive Oil (Extra Virgin)
  • Fine Sea Salt (to taste)
  • Freshly Ground Black Pepper (to taste)
  • 4 tbsp Unsalted Butter, softened
  • 3 cloves Garlic, finely minced
  • 1 tbsp Fresh Parsley, finely chopped
  • 1 tbsp Fresh Dill or Chives, finely chopped
  • 1 tsp Lemon Zest (from half a medium lemon)
  • 1/2 tsp Smoked Paprika (optional)
  • 2 slices of Lemon, thinly cut (optional garnish)
  • 1 tsp Capers (optional, drained)

Instructions:

  1. Preheat Oven: Set the oven temperature to 200°C (400°F). Ensure the oven rack is in the middle position. Line the baking tray with parchment paper.
  2. Prepare the Herb Butter: In a small mixing bowl, combine the softened Unsalted Butter, minced Garlic, Parsley, Dill/Chives, Lemon Zest, Smoked Paprika (if using), and a light pinch of salt and pepper. Stir until fully homogenous.
  3. Prepare the Trout Fillets: Gently pat the trout fillets completely dry using paper towels. Lightly brush the flesh side of the fillets with olive oil. Season both the skin side and the flesh side thoroughly with sea salt and black pepper.
  4. Apply the Rub and Arrange: Gently spread the prepared Herb Butter evenly over the top (flesh) side of each trout fillet. Place the fillets onto the prepared baking tray, skin-side down. Optional: Place a thin slice of lemon and a few capers on top of the herb butter mixture.
  5. Bake and Check for Doneness: Place the tray into the preheated oven and bake for 12 to 14 minutes. The trout is done when the internal temperature registers 60°C – 63°C (140°F – 145°F) or the flesh flakes easily with a fork.
  6. Rest and Serve: Remove the trout from the oven and allow it to rest, uncovered, on the tray for 3 minutes. Transfer the fillets carefully using a spatula and serve immediately, spooning any extra melted pan butter over the top.