Entree: Italy – Trota al Forno al Limone e Burro con Broccoli (Oven-Baked Trout with Lemon-Butter and Broccoli)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 27 min

Total 40 min

Ingredients

- 4 trout fillets, approx. 6 oz (170 g) each
- 6 tbsp (85 g) salted butter, softened and divided
- 2 tbsp (30 ml) olive oil
- 1 lemon, zested and juiced (about 2 tbsp/30 ml juice)
- 1 head broccoli, about 12 oz (340 g), cut into florets
- 2 cloves garlic, minced (about 2 tsp/10 g)
- 1/4 cup (60 ml) dry white wine or chicken stock (optional)
- 1 tsp (5 g) dried oregano or 1 tbsp (3 g) fresh oregano, chopped
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Toss broccoli florets with 1 tbsp (15 ml) olive oil, salt, and pepper on a rimmed baking sheet and roast for 12–15 minutes until edges are lightly browned and tender.
2. Meanwhile, place trout fillets skin-side down in a lightly oiled baking dish. Season with salt, pepper, and half the lemon zest. Dot each fillet with about 1 tbsp (14 g) of the softened salted butter.
3. If using, pour 1/4 cup (60 ml) white wine or stock into the dish, then sprinkle minced garlic and oregano over the fillets. Drizzle lemon juice evenly over the trout.
4. Bake trout in the preheated oven for 10–12 minutes, or until fish flakes easily and is opaque throughout. Baste once with pan juices midway through cooking.
5. Remove trout from oven, swirl remaining 2–3 tbsp (28–43 g) salted butter into the hot pan juices to create a glossy lemon-butter sauce, and spoon over fillets.
6. Serve each trout fillet with roasted broccoli, sprinkle with remaining lemon zest and a grind of black pepper.