Ingredients:

  • 4 medium Rainbow Trout (cleaned & gutted)
  • 6 tablespoons unsalted butter, softened
  • 4 large cloves fresh garlic, minced very finely
  • 3 tablespoons fresh dill, finely chopped
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup dry white wine (e.g., Pinot Grigio, optional)
  • 1 tablespoon olive oil

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil and lightly brush the surface with olive oil.
  2. Create the Herb Butter: In a small bowl, thoroughly mix the softened butter, minced garlic, chopped dill, parsley, lemon zest, lemon juice, salt, and pepper until fully combined.
  3. Prepare the Trout: Pat the fish completely dry inside and out with paper towels. If the trout are large, make 2-3 shallow diagonal scores across the thickest part of the flesh on both sides.
  4. Stuff & Rub: Gently open the cavity of each trout. Spoon about one-third of the herb butter mixture inside each fish. Rub the remaining butter mixture all over the exterior skin of the trout, ensuring some gets into the scored lines.
  5. Arrange for Baking: Place the prepared trout on the lined baking sheet. Pour the ¼ cup of white wine evenly around the base of the fish.
  6. Bake for 18 to 22 minutes. The fish is done when the flesh is opaque throughout and flakes easily when prodded near the backbone.
  7. Rest & Serve: Carefully transfer the trout to serving plates. Squeeze fresh lemon juice over the top immediately before serving.