Ingredients:
- Unsalted Butter, softened: 4 tablespoons (56g)
- Fresh Garlic, minced: 4 medium cloves (about 2 tablespoons)
- Fresh Dill, finely chopped: 2 tablespoons
- Fresh Parsley (flat-leaf preferred), finely chopped: 2 tablespoons
- Lemon Zest (from 1 medium lemon): 1 teaspoon
- Kosher Salt: ½ teaspoon (or to taste)
- Freshly Ground Black Pepper: ¼ teaspoon
- Whole Rainbow Trout, cleaned and gutted: 2 fish (approx. 12 oz / 340g each)
- Olive Oil: 1 tablespoon
- Lemon, sliced thinly: ½ lemon (for stuffing cavity)
- Fresh Dill Sprigs: 4 small sprigs (for stuffing cavity)
- Kosher Salt and Black Pepper: For seasoning the exterior
Instructions:
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil.
- Create Compound Butter: In a small bowl, combine softened butter, minced garlic, chopped dill, parsley, lemon zest, ½ tsp salt, and ¼ tsp pepper. Mix thoroughly until uniform.
- Prepare Trout: Pat the trout very dry, inside and out, with paper towels. Make three shallow scores (slashes) across the thickest part of the flesh on one side of each fish.
- Season Fish: Rub the entire exterior of the fish with olive oil. Season lightly, inside and out, with salt and pepper.
- Stuff Fish: Place a small amount of the compound butter inside the cavity of each fish. Stuff the cavity with 2-3 thin lemon slices and 2 dill sprigs per fish.
- Apply Butter Topping: Gently press the remaining compound butter evenly over the skin side of the fish, ensuring some melts into the scored lines.
- Bake: Place the prepared fish on the lined sheet pan. Bake for 18 to 22 minutes, or until the flesh is opaque and flakes easily when tested with a fork (Internal temperature should reach 145°F / 63°C).
- Rest & Serve: Let the fish rest for 2 minutes before carefully transferring to plates. Serve immediately with an extra squeeze of fresh lemon juice.