Garlic Butter Baked Trout
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2-2.5 lb side of trout fillet (skin on or off, pin bones removed)
- ΒΌ cup melted unsalted butter
- 2 cloves garlic (minced)
- 2 tablespoons lemon juice
- Β½ teaspoon dried dill (or 1 teaspoon fresh)
- 1 teaspoon red chili flakes (optional)
- 1 teaspoon salt
- ΒΌ teaspoon ground black pepper
- Fresh herbs (for garnish, I used chopped fresh parsley)
Method
- Preheat the oven to 375Β°F/190Β°C, position a rack in the middle of the oven, and line a baking sheet with a large piece of foil. Spray it lightly with cooking spray.
- To make the sauce, in a bowl, whisk together the melted butter, garlic, lemon juice, dill, red chili flakes, salt, and pepper.
- Place the side of trout on the foil, and spoon the sauce over the top of the fish.
- Fold the sides of the foil to cover and seal the foil packet, but not tightly so the top of the foil does not touch the sauce too much.
- Bake in the oven for 15-20 minutes or until the thickest part of the fish is cooked through and can be easily flaked with a fork. The cooking time depends on the thickness of the fish.
- Remove from the oven, and carefully open the foil (be careful of the hot steam!). Place under the broiler for a couple of minutes to lightly brown the top, then allow to rest before slicing and serve with chopped parsley and lemon slices.