Ingredients:

  • 4 whole Rainbow Trout (gutted and scaled, or 8 large fillets)
  • 4 Tbsp unsalted butter, softened
  • 4 large cloves fresh garlic, minced
  • 1/4 cup packed fresh dill, finely chopped
  • 1/4 cup packed fresh parsley, finely chopped
  • Zest of 1 large lemon
  • 2 Tbsp fresh lemon juice, divided
  • 1 1/2 tsp Kosher or Sea Salt, divided
  • 1 tsp freshly ground black pepper, divided
  • 2 Tbsp light olive oil

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Make the Herb Butter: In a small bowl, combine the softened butter, minced garlic, chopped dill, parsley, lemon zest, 1 tablespoon of lemon juice, ½ tsp salt, and ½ tsp pepper. Mix well until fully incorporated.
  3. Prepare the Trout: Pat the trout (or fillets) completely dry, inside and out, using paper towels. This step is crucial for crisp skin.
  4. Score the skin 2-3 times diagonally across the thickest part of the skin on each side. Season the fish inside and out lightly with the remaining salt and pepper.
  5. Stuff/Spread: If using whole fish, generously rub half of the herb butter mixture inside the cavity. Spread the remaining butter evenly over the top (skin side) of the fish. If using fillets, spread the butter mixture over the flesh side.
  6. Arrange for Baking: Place the seasoned fish on the prepared baking sheet. Drizzle lightly with the olive oil.
  7. Initial Bake: Bake for 15–18 minutes, or until the fish flakes easily with a fork near the thickest part.
  8. Crisp the Skin (Finishing Touch): Switch the oven to the high broiler setting (Grill). Position the oven rack about 6 inches from the heat source. Broil for 1–3 minutes, watching very closely, until the skin is nicely crisped and slightly browned.
  9. Finish and Serve: Remove from the oven. Immediately drizzle the remaining lemon juice over the hot fish. Serve immediately.