Herb-Crusted Trout with Lemon Butter Sauce

Name: Herb-Crusted Trout with Lemon Butter Sauce
Total time: 25 min
Yield: 1 serving
Ingredients: 1 trout fillet (about 150g); 1 tablespoon olive oil; 1 tablespoon fresh parsley, chopped; 1 tablespoon fresh dill, chopped; 1 clove garlic, minced; Salt and pepper, to taste; 1 tablespoon butter; Juice of half a lemon; Lemon wedges, for serving

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25 minTotal time

easyDifficulty

300kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Fresh parsley An equal amount of fresh chives
Fresh dill An equal amount of fresh tarragon
Butter An equal amount of olive oil for a lighter, less creamy sauce

Nutrition per serving

Estimated values for 1 serving, 300 kcal

Protein34 g

Carbohydrates3 g

Fat16 g

Fiber 1 g · Sugar 1 g · Sodium 420 mg

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This delightful herb-crusted trout is a quick and flavorful main dish, perfect for a healthy meal. Paired with a zesty lemon butter sauce, it elevates the delicate flavors of the fish.

Main Dish

Steps

Preheat your oven to 375°F (190°C).
In a small bowl, mix the olive oil, parsley, dill, garlic, salt, and pepper.
Place the trout fillet on a baking sheet lined with parchment paper, skin-side down.
Spread the herb mixture evenly over the top of the trout.
Bake in the preheated oven for about 15 minutes, or until the fish flakes easily with a fork.
While the trout is baking, melt the butter in a small saucepan over medium heat.
Add the lemon juice to the butter and stir for 1-2 minutes until combined.
Once the trout is done, plate it and drizzle the lemon butter sauce on top.
Serve immediately with lemon wedges on the side.

Tips for Herb-Crusted Trout with Lemon Butter Sauce

The herb topping should look moist and evenly green; patchy coverage can leave some areas less flavorful.
Avoid overcooking: the fish is ready when it separates into moist flakes, not when it looks dry or chalky.
Use a small whisk or swirl the saucepan to help the lemon juice and butter form a smooth sauce.

Drink pairing

A crisp Sauvignon Blanc
Its bright citrus character complements the lemon butter and fresh herbs without overpowering the delicate trout.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the trout may become drier on reheating.