Ingredients:

  • 1/2 cup Unsalted Butter, softened to room temperature
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp Fresh Lemon Zest
  • 2 cloves Garlic, minced finely
  • 2 tbsp Fresh Dill, finely chopped
  • 2 tbsp Fresh Parsley, finely chopped
  • 1 tbsp Fresh Chives, snipped
  • 1/2 tsp Kosher Salt (for butter)
  • 1/4 tsp Black Pepper, freshly ground (for butter)
  • 4 Trout Fillets (approximately 6 oz / 170 g each)
  • 1 tbsp Extra Virgin Olive Oil
  • Pinch of Kosher Salt and Black Pepper (for fish)
  • 1 small Lemon, sliced thinly (Garnish)
  • Extra chopped fresh dill (Garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a standard baking sheet with parchment paper to prevent the fish from sticking.
  2. In a small bowl, combine the softened butter, lemon juice, lemon zest, minced garlic, dill, parsley, and chives. Season the mixture thoroughly with salt and pepper. Mix vigorously until all ingredients are fully incorporated.
  3. Pat the trout fillets thoroughly dry using kitchen paper. Place the fillets skin-side down on the prepared baking sheet, ensuring they do not touch. Brush the flesh side of each fillet lightly with olive oil. Season lightly with salt and pepper.
  4. Generously spoon or spread the prepared compound butter evenly over the top (flesh side) of each trout fillet.
  5. Place the baking sheet into the preheated oven. Bake for 12 to 15 minutes. The fish is ready when the flesh flakes easily with a fork and the thickest part is opaque throughout.
  6. Carefully remove the sheet pan from the oven and let the fish rest on the pan for 2 minutes. Garnish with fresh lemon slices and a sprinkle of fresh dill before serving immediately.