Ingredients:

  • 4 medium Rainbow Trout (whole, cleaned) OR fillets (approx. 1 lb/450g each)
  • 2 Tablespoons Olive Oil
  • 1 large Lemon, thinly sliced
  • 2 Tablespoons Fresh Parsley, chopped (for garnish)
  • Salt & Black Pepper, to taste
  • 1 stick (113g) Unsalted Butter
  • 6 cloves Garlic, minced finely
  • 2 Tablespoons Cajun Seasoning
  • 1 teaspoon Smoked Paprika
  • 2 Tablespoons Freshly squeezed Lemon Juice
  • 1 teaspoon Worcestershire Sauce (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Pat the trout (whole or fillets) completely dry with kitchen roll. Score the skin 2–3 times diagonally if using whole fish.
  3. Drizzle fish lightly with olive oil. Season generously inside the cavity (if whole) and over the skin with salt and pepper. Stuff lemon slices inside the cavity or lay them over fillets.
  4. Bake for 15 minutes to start the initial cook.
  5. While baking, make the sauce: In a small saucepan over medium heat, melt the butter. Allow it to bubble gently until the milk solids turn a nutty brown colour.
  6. Remove the browned butter immediately from the heat. Stir in the minced garlic, Cajun seasoning, and smoked paprika. Let this steep for 1 minute.
  7. Finish the sauce by stirring in the fresh lemon juice and Worcestershire sauce (if using). Taste and adjust seasoning as necessary.
  8. Remove the fish from the oven. Spoon half of the Cajun butter sauce generously over the trout. Return to the oven for another 3–7 minutes, until the flesh flakes easily with a fork (internal temperature should reach 145°F/63°C).
  9. Transfer the baked trout to serving plates. Drizzle with the remaining fresh sauce and garnish liberally with chopped parsley before serving immediately.