Best 6 Herbed Trout With Lemon Butter Recipes

HERBED TROUT WITH LEMON BUTTER

Steps:

• Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
• On a cutting board, spread each fish open, skin side down.
• In a small bowl stir together melted butter and lemon juice. Set half of the butter mixture aside. Brush remaining half of the butter mixture over fish.
• In a small bowl stir together onion, rosemary, lemon peel, salt, and pepper. Sprinkle onion mixture over fish.
• Fold fish closed. Place fish on a greased 15x10x1-inch baking pan.
• Bake in a 450 degree F oven for 15 minutes or until fish begins to flake when tested with a fork.
• If desired, sprinkle fish with parsley. Serve fish with lemon wedges and reserved butter mixture.

LEMON-HERB BAKED TROUT RECIPE

Steps:

• Gather all the ingredients for the recipe. Slice lemon into thin rings.
• At this point, decide if you'd like to cook the trout with our without the bone (this is all based on your preference). Next, generously season the fish inside and out with salt.
• Place the fish on a baking sheet lined with parchment paper. Stuff the inside of the fish with a layer of thin lemon slices and a layer of herbs. Next, sprinkle on some freshly ground pepper.
• Lightly drizzle olive oil over the top of the fish, followed by another layer of lemon slices. Bake fish in a preheated oven at 350°F for 15 minutes. Next, turn the oven to a high-broil and cook the fish until it lightly browns (about 2 minutes).
• Serve the fish hot or chill it in the fridge and serve it cold. Enjoy!

LEMON BUTTER HERB BAKED TROUT

Steps:

• HEAT OVEN TO 400F/204C. Prepare a pan lined with parchment or foil sprayed with oil.
• PREPARE TROUT FILLETS: Lay fillets on pan. Microwave butter and oil for 20-30 seconds until butter is melted. Using a sharp knife, cut slits horizontally every 2 inches on each fillet (about 3-4 slits per fillet). Stuff half of mixed herbs into slits. Sprinkle fillets with salt and pepper. Drizzle HALF of butter oil mixture (about 2 tbsp) and the lemon juice over trout .
• BAKE TROUT: for 9-11 minutes, depending on thickness of fillets, or until cooked. Ideally, trout will be moist and warm pink - not dry, pale and flaky.
• FINISH AND SERVE: Sprinkle remaining herbs and lemon zest over top of fillets. Drizzle on remaining 2 tbsp butter-oil mixture. Sprinkle lightly with sea salt or kosher salt. To serve: To serve without skin, slip spatula between flesh and skin, then lift up. I cut trout into portions first (just down to the skin) to make this easier. Serve immediately.

BUTTERFLIED TROUT IN LEMON CAPER BUTTER

Steps:

• Lay out the trout so the skin side is down. Open the flesh like a book. With a sharp knife, carefully cut out the backbone, making sure to keep the fillets attached at the head and the tail. Season both sides of the trout with salt and pepper.
• Lightly dredge both sides of the trout with flour, shaking off any excess. Heat a large saute pan over high heat. When the pan is hot, add enough olive oil to lightly coat the bottom of the pan. Heat the oil until it shimmers when swirled. Carefully add the trout, flesh-side down, starting at the tail and laying away from you towards the head. You may need to cook the trout in batches. Cook until golden brown on both sides, about 2 to 3 minutes per side. Remove to a platter and keep warm.
• Once the trout is all cooked, return the pan to medium-high heat and remove all but 1 tablespoon of the oil. Add 2 tablespoons of the butter and cook just until it begins to brown and smell nutty, about 3 minutes. Add the capers, lemons, croutons, white wine, and lemon juice and cook, stirring, for 2 minutes. Add the remaining tablespoon of butter and remove from the heat. Stir in the parsley and pour over the trout.
• Heat a large saute pan over high heat. Add the olive oil and heat. When the oil is hot, add the bread cubes and cook, stirring, until toasted and golden brown, about 10 minutes. Season with salt and pepper. Remove from the heat and cool.

ROASTED FISH WITH LEMON, SESAME AND HERB BREADCRUMBS

Steps:

• Heat the oven to 450 degrees. In a medium bowl, combine the sesame seeds, thyme, oregano, lemon zest, 3/4 teaspoon salt and a few grinds of pepper. Rub the mixture between your fingers until the herbs are bruised and fragrant. Stir in the bread crumbs and butter until combined.
• Season the trout with salt and pepper and place on a parchment-lined baking sheet, skin-side down. Spoon the bread crumbs evenly over the fish and bake until the fish is opaque and the bread crumbs are golden, 10 to 12 minutes. Serve with lemon wedges alongside.

HERBED TROUT WITH LEMON BUTTER

Steps:

• Thaw fish, if frozen.
• Make sure fish are scaled, heads, fins, and tails are cut off.
• Rinse fish and pat dry with paper towels.
• Preheat oven to 450 degrees F.
• On a cutting board, spread each fish open, skin side down.
• In a small bowl stir together melted butter and lemon juice. Set half of the butter mixture aside.
• Brush remaining half of the butter mixture over fish.
• In a small bowl stir together onion, rosemary, lemon peel, salt, and pepper. Sprinkle onion mixture over fish.
• Fold fish closed and place fish on a greased 15x10x1-inch baking dish.
• Brush remaining butter mixture over the closed fish.
• Bake in a 450 degree F oven for 15 minutes or until fish begins to flake when tested with a fork.
• If desired, sprinkle fish with parsley. Serve fish with lemon wedges.