This baked Trout with lemon Butter is a simple and delicious dish that is healthy and easy to make.
You don’t need to come up with anything fancy when you have quality fish like this fresh trout. Lemon, butter, and parsley is all you need to make this dish outstanding in its taste.
The dish is completed with carrots and asparagus boiled in the salty water.
Cooking doesn’t have to be complicated. For this recipe, we’re using brook trout, a freshwater fish in the salmon family. It’s like a tasty blend of trout and salmon, packed with flavor. With quality fish like this, simplicity reigns supreme—lemon, butter, and parsley are all you need to make this dish outstanding.
Fish is a delicious and nutritious meal packed with Omega-3 fatty acids. It is also a good source of protein and low cholesterol. The American Heart Association recommends eating a variety of fish, preferably oily fish (e.g., salmon, tuna, herring, etc.), at least twice a week.
Ingredients for this trout in lemon butter fish recipe
Brook trout fillets
Instead of brook trout fillets, use rainbow trout or steelhead trout or other types of fish like Arctic Char or Bluefish.
Lemon Juice
from one lemon, alternatively lime.
butter
Butter adds a wonderful richness to the fish. You can use all butter or all olive oil or a combination of the two.
Fresh Parsley
You can use just parsley or a combination of other herbs such as fresh thyme or tarragon and chives. Alternatively, you can use Italian seasoning mix if you don’t have any fresh herbs.
How to make Baked Trout with Lemon Butter and parsley
First step: Prepare the fish
Dry the fish fillets with paper towels, cut a few horizontal slits and Arrange the fillets skin side down on a baking sheet with 1/2 teaspoon kosher salt and pepper.
Second step: Season the trout with butter, parsley and lemon
Squeeze lemon juice over the fish. Dot the fish with butter and and sprinkle with finely chopped fresh parsley.
Third step: Bake the trout
Preheat your oven to 180 degrees Celsius.
Cook trout for 20 minutes, turning once, until tender, golden brown, 20 minutes.
Carefully transfer the baked trout fillets onto individual serving plates, using a spatula if needed. Garnish the trout with a few additional sprigs of fresh parsley or a slice of lemon. Just before serving, drizzle any remaining lemon butter sauce from the baking sheet over the fish.
How to serve this easy fish?
I served it with boiled asparagus and carrots, which I cooked in salty water for 5 minutes each.
Other options include:
Serve it wit fluffy rice, creamy mashed potatoes, or crusty bread to soak up any leftover sauce and complete the meal.
Complement the flavors of the dish with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, or a light-bodied red wine like Pinot Noir.
Gather around the table with friends and family to savor this simple yet elegant meal.
This quick and healthy dinner is ready in 30 minutes.
Baked Trout with Lemon Butter and parsley
Equipment
Ingredients
- 4 pcs brook trout fillets
- 1 lemon
- 50 g butter
- 20 g fresh parsley
Instructions
- Dry the fish fillets with paper towels, cut a few horizontal slits and Arrange the fillets skin side down on a baking sheet with 1/2 teaspoon kosher salt and pepper.
- Squeeze lemon juice over the fish. Dot the fish with butter and and sprinkle with finely chopped fresh parsley.
- Preheat your oven to 180 degrees Celsius.
- Cook trout for 20 minutes, turning once, until tender, golden brown, 20 minutes.
- Carefully transfer the baked trout fillets onto individual serving plates, using a spatula if needed. Garnish the trout with a few additional sprigs of fresh parsley or a slice of lemon. Just before serving, drizzle any remaining lemon butter sauce from the baking sheet over the fish.
