Golden Trout in Herb Butter with a Lemon Explosion

 Golden Trout in Herb Butter with a Lemon Explosion

Ingredients

2 whole trout (cleaned, ~300g each)

4 tablespoons unsalted butter (at room temperature)

1 lemon (zest + juice)

2 cloves garlic (finely chopped)

1 sprig of fresh thyme

1 bunch of fresh rosemary

1 teaspoon chopped parsley (optional, for finishing)

Coarse salt and freshly ground black pepper

Extra-virgin olive oil (a drizzle)

Step-by-Step

Preheat the oven to 200°C (fan oven) or 220°C (conventional oven).

Prepare the herb butter

In a small bowl, mash the butter with: lemon zest

1 tablespoon lemon juice

minced garlic

finely chopped thyme and rosemary leaves

pinch of salt and pepper

→ Stir until it becomes a green and fragrant paste.

Season the trout

Dry well with paper towels.

Make 3 diagonal cuts on each side (for the flavor to penetrate).

Sprinkle coarse salt inside and out.

Stuff and grease

Place 1 teaspoon of herb butter inside each trout.

Spread the remaining butter on top and in the cuts.

Drizzle with olive oil.

Magic oven

Line a baking sheet with parchment paper.

Place the trout and thin slices of lemon on top.

Bake for 12–15 minutes (the skin will be crispy and the meat will easily fall off the bone).

Finish like a chef:

Remove from the oven, squeeze a little more lemon juice over the top.

Sprinkle with fresh parsley (if desired).