Ingredients:

  • 2 whole Rainbow Trout (approx. 600g total weight), rinsed and patted dry
  • 2 Tablespoons unsalted butter, softened
  • 2 Tablespoons fresh dill, finely chopped
  • 1 Tablespoon fresh parsley, finely chopped
  • 1 large lemon (zest and thin slices)
  • 1 ½ teaspoons freshly cracked black peppercorns
  • 1 teaspoon Kosher salt, plus more for seasoning
  • 1 Tablespoon olive oil (for greasing)
  • Extra lemon slices for serving

Instructions:

  1. Preheat oven to 400°F (200°C / Gas Mark 6). Line your baking sheet with parchment paper or heavy-duty aluminium foil.
  2. In a small bowl, thoroughly combine the softened butter, chopped dill, chopped parsley, 1 teaspoon of the lemon zest, 1 teaspoon of the cracked black pepper, and 1 teaspoon of salt.
  3. Lightly score the skin of each trout 3–4 times diagonally on both sides. Gently rub the herb butter mixture over the entire exterior of both fish, ensuring some gets into the scored slits.
  4. Place 3–4 thin lemon slices and a pinch of the remaining cracked pepper inside the cavity of each fish.
  5. Place the seasoned trout on the prepared baking tray. Tuck a few extra lemon slices around the fish for presentation. Lightly drizzle the exposed skin with olive oil.
  6. Bake for 18–22 minutes. The fish is done when the flesh is opaque throughout and flakes easily with a fork (internal temperature should reach 145°F / 63°C).
  7. Carefully transfer the fish to serving plates. Serve immediately with extra fresh lemon wedges and any pan juices.