Ingredients:

  • 1 lb (450g) Rainbow trout fillets, skin-on
  • ½ tsp (3g) Kosher salt
  • ¼ tsp (1g) Black pepper
  • 3 tbsp (42g) Unsalted butter, melted
  • 1 tbsp (15ml) Fresh lemon juice
  • 1 tsp (5ml) Lemon zest
  • 2 cloves (6g) Garlic, minced
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1 tbsp (3g) Fresh parsley, chopped
  • ¼ cup (15g) Fresh lemon slices (thinly sliced)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, whisk together the melted butter, olive oil, lemon juice, lemon zest, and minced garlic until the mixture is smooth and velvety.
  3. Line your baking sheet with parchment paper.
  4. Pat the trout fillets dry with a paper towel and season both sides with salt and pepper.
  5. Place the fillets skin-side down on the baking sheet and spoon the lemon garlic butter evenly over the top, ensuring the edges are fully coated.
  6. Arrange the thin lemon slices on top of the fillets.
  7. Bake for 12–15 minutes until the fish is opaque and flakes easily with a fork.
  8. For a deeper, mahogany-colored finish, turn on the broiler for the final 2 minutes, watching closely to prevent burning.