How to Cook Trout Recipe

Name: How to Cook Trout
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 0.25 cup butter; 2 (8 ounce) whole trout, butterflied and deboned; salt and freshly ground black pepper to taste; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons chopped fresh flat-leaf parsley

Cook Time: 10 minutes

Ingredients

cup butter
2 (8 ounce) whole trout, butterflied and deboned
Salt and freshly ground black pepper to taste
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh flat-leaf parsley

Directions

Begin by melting the butter in a saucepan over medium-low heat. Allow it to cook until it becomes golden brown and starts to smell toasted, which should take about 1 minute. Once done, turn off the heat.
Next, line a baking sheet with a piece of aluminum foil. Place the butterflied trout on the foil, skin side down. Drizzle about teaspoon of the melted butter over each trout. Season generously with salt and freshly ground black pepper.
Adjust the oven rack to be 5 or 6 inches below the heat source. Preheat the broiler on high heat.
Place the trout under the broiler and cook for 2-3 minutes, or until the fish is opaque and feels barely firm to the touch. Remove the trout from the oven.
Return the remaining melted butter in the pan to the heat, and stir in the freshly squeezed lemon juice and chopped parsley. Bring the mixture to a boil, whisking to combine the flavors.
Serve the trout on plates, and drizzle the hot butter sauce over the top before serving.

Nutrition Facts

Nutrient	Amount Per Serving
Calories	470
Total Fat	33g
Saturated Fat	17g
Cholesterol	181mg
Sodium	263mg
Total Carbohydrate	2g
Dietary Fiber	0g
Total Sugars	0g
Protein	40g
Vitamin C	16mg
Calcium	163mg
Iron	1mg
Potassium	828mg

Note: The nutritional values are based on a 2,000-calorie diet and may vary based on specific ingredients used.

How to Cook Trout Recipe

Recipe Description: This fresh trout recipe is seasoned, broiled, and served with the simplest butter-lemon sauce for a weeknight meal that couldnt be easier or quicker.

History and Origin of Trout Cooking

Trout has been a staple of many culinary traditions, particularly in the Western United States and Europe. Native to North America, trout was traditionally caught from cold, freshwater rivers and lakes. The cooking methods for trout vary by region, but the most popular methods include grilling, broiling, and pan-frying. This particular recipe, featuring butter and lemon, draws inspiration from French culinary techniques, where simple, flavorful butter sauces are often used to enhance the delicate flavor of fresh fish.

Regional Variations of Trout Dishes

Across different regions, trout is prepared in various ways. In the southern United States, for example, trout is often seasoned with bold spices and fried to crispy perfection. In Europe, especially in countries like France and Italy, trout is often prepared with butter, lemon, and herbs, highlighting its natural flavors. The French dish "Truite Meunire" is particularly famous for its use of butter, garlic, and lemon, similar to the simple butter-lemon sauce used in this recipe.

How This Recipe Differs from Similar Dishes

What sets this trout recipe apart from other fish dishes is its simplicity and the technique of broiling the fish under high heat. While many recipes call for deep frying or pan-searing, broiling allows the trout to retain moisture and delicacy while still achieving a crispy texture on the skin. Additionally, the combination of brown butter and fresh lemon juice provides a rich yet light sauce that complements the fish without overpowering it. Many similar recipes use heavier sauces or spices, but this one keeps the focus on the freshness of the trout itself.

Where Trout is Typically Served

Trout is commonly served in American and European restaurants, especially in regions close to freshwater bodies where trout fishing is popular. In the U.S., it is often featured on the menus of seafood restaurants and upscale dining establishments in the Pacific Northwest and Appalachian regions. It is also a favorite among anglers who enjoy cooking their freshly caught fish at home. This particular recipe, being quick and easy, makes it ideal for a weeknight dinner or a casual gathering with friends.

Fun Facts About Trout

Trout is rich in omega-3 fatty acids, which are beneficial for heart health.
Rainbow trout, the species used in this recipe, is one of the most popular freshwater fish species in North America.
Trout can live up to 11 years in the wild, and some species can even reach sizes of up to 20 pounds.
In many cultures, trout is associated with purity and health, thanks to its high protein content and low fat.

Whether you are an experienced chef or just looking for a simple dinner, this trout recipe provides a delicious way to enjoy a healthy and flavorful fish dish.

FAQ about How to Cook Trout Recipe

If you have leftover trout, store it in an airtight container in the refrigerator. It can stay fresh for up to 2 days. For best results, reheat gently to avoid overcooking the fish.

Yes, you can use frozen trout, but make sure to thaw it completely before cooking. It's best to thaw it overnight in the refrigerator to maintain texture and flavor.

If you don't have parsley, you can use cilantro, basil, or dill as a substitute. Each will add its own unique flavor, but all work well with the buttery, lemony sauce.

Broil the trout for 2-3 minutes, or until it becomes opaque and firm to the touch. Keep an eye on it to prevent overcooking, as broilers can vary in intensity.

Yes, you can substitute trout with other mild, flaky fish like salmon, cod, or tilapia. Adjust cooking times based on the thickness of the fish.

This trout pairs well with light sides such as steamed vegetables, roasted potatoes, or a fresh salad. You can also serve it with rice or quinoa for a more filling meal.

The trout is done when it turns opaque and flakes easily with a fork. The flesh should be slightly firm to the touch but not dry.

The butter sauce is best made fresh, as it can separate or lose its flavor when stored. However, if you have leftover sauce, store it in the refrigerator for up to 1-2 days and reheat gently before using.

Unsalted butter is recommended for this recipe, as it allows you to control the salt levels in the dish. You can use salted butter if preferred, but be sure to adjust the amount of added salt accordingly.

Yes, you can grill the trout instead of broiling it. Wrap the fish in foil with some of the butter and seasoning, then grill for about 3-5 minutes per side, depending on the thickness of the fillets.

Comments

SZYQ1

10/06/2025 01:52:54 PM

Simple and easy to make, but most of all delicious! I think this could be made with other fish such as salmon, cod, etc.

Vicki

04/22/2017 05:47:08 PM

Simple & delicious. I used fresh Meyers lemon, parsley and added a little dill. I finally learned to dry then dust the skin with flour before putting it in the hot butter. That's how you get the crunchy crust. Basic thing but I always rinsed the fish off and threw it in the pan. Just adding that little pat to dry the skin made all the difference.

PatCM

10/02/2023 11:30:53 PM

So easy and so delicious! The super simple butter sauce was terrific on a fish which literally took 3 minutes under the broiler. I had to use dried parsley because I didn't have fresh, but for sure next time I will be sure to have fresh parsley available. I added a little more butter and some chopped garlic to the butter sauce pan (after it was poured onto the fish) and added some fresh basil to it. That went on the small "gourmet" potatoes which steamed with the green beans. Quick, easy and delicious meal. Thanks, Chef John. My favorite fisherman is bringing me more trout next week and I'll do the same thing again.

Daisy Miller (Rabbit)

03/06/2016 02:20:46 PM

I sauted fresh spinach leaves in the butter and added it as a garnish. it turned out great!

Liz

08/04/2019 05:46:22 AM

I am not very good in the kitchen and have never made trout before. This recipe is so easy and it was good!! I added oregano and rosemary to season the fillets before cooking. I also added garlic to the butter sauce. I think next time I will add more lemon - just my taste preference. Instead of baking, I wrapped in foil and grilled 3-5min each side.

Kathy

05/10/2015 02:23:30 PM

I can't get enough. We make this once a week! It is simple, quick and delicious! The only change we make is we use cilantro instead of parsley just because we love cilantro. I have come to the conclusion, after using many recipes on this site, that if it is a recipe submitted by Chef John recipe, it is going to be amaaaaazzzing!! Thanks so much for another winner Chef John!!

Brian

02/19/2019 06:49:43 AM

Amazing recipe! And amazingly simple. The only thing to watch out for is over-cooking the parsley—add it to the butter sauce immediately before serving. If you add it at end and then let the sauce sit, it will wilt and turn brown. Consider sprinkling the parsley raw over the fish at the end, then pour the sauce over it to avoid over-cooking....

mom2ek

05/05/2014 03:22:43 PM

this was awesome!!!!! my husband couldn't stop talking about how much he loved it!! Moist and very good! I am going to try it on salmon.

Al Al

05/20/2017 01:57:47 AM

Very nice! After watching the video, I think I browned the butter too much, but it was still delightful. The balance of the butter and the fresh squeezed lemon juice and the freshly picked parsley was wonderful. Instead of salt and pepper we used a salt free lemon pepper. We used a 1.5 pound rainbow trout fillet, so it ended up taking about 10 minutes to cook. We will be making this again.

calysgal24

03/05/2018 01:54:08 PM

After melting the butter, I seasoned with salt and pepper and a couple teaspoons lemon, and dipped/flipped the fish before adding crushed Saltines to the top, fresh ground pepper and some parsley. My family said it was the best trout I ever made!

Beth Burch

03/22/2025 08:50:29 PM

Added lemon juice before seasoning the raw fillet. I also lightly seasoned with "Red Lobster Seafood Seasoning."

beneteau42

06/05/2025 03:27:06 AM

My husband loves fish and loves rainbow trout. He said this was really good. Will make again. Will make a bit less butter mixture to not waste. I agree, you can use this butter on other fish types.

Beth Burch

03/22/2025 08:50:29 PM

Added lemon juice before seasoning the raw fillet. I also lightly seasoned with "Red Lobster Seafood Seasoning."

SoapyMalt5078

02/19/2025 01:19:17 AM

Super easy - fast - great tangy taste!

DizzyApple6717

07/19/2024 01:23:19 AM

Super easy and delicious!! 😋

CozyScale1529

05/16/2024 05:22:14 PM

This was so easy and yummy! I would have taken a picture, but we ate it too fast! Yet, it looked exactly like the pictures shown. Make sure you have any and all sides ready as this really only takes 3 minutes to cook! You'll want to enjoy it hot!

Catherine Gonzalez

05/10/2024 01:17:16 AM

Absolutely heavenly 😍

karens

01/27/2024 12:19:33 AM

So simple and so good!

Laurie

01/08/2024 08:00:24 PM

My husband and I love this recipe. As well as being delicious it’s so easy to make. I’ve made this recipe about a dozen times and have had consistent results. If your oven is like mine you will have to broil it about 5 minutes longer but check it every couple minutes so you don’t overcook it.

CyanDip3792

08/09/2022 01:38:30 AM

No changes. Great recipe. Loved it. Had to cook it 6 min in Alberta Canada. Could be due to altitude. Thanks very much. Plus I love the recipe name TROUT!!

audio version

Cook Time: 30 minutes