Trout with lemon & thyme butter

Trout is such a delicious fish that the secret is to do not much more than cook it well. Here, we've complimented it with a simple lemon and thyme butter and served it with some baby leeks. A perfect dinner for two.

  • 40 mins cooking
  • Serves 4
  • Print


Lemon & thyme butter
  • 175 gram lightly salted butter, softened
  • 2 clove garlic, crushed
  • 2 tablespoon fresh finely chopped thyme
  • 1 tablespoon lemon juice
Trout with lemon & thyme butter
  • 4 300g rainbow trout, cleaned
  • 640 gram baby leeks, trimmed, washed
  • 2 tablespoon olive oil
  • 2 (140g) lemons, halved
  • 12 fresh sprigs thyme


Trout with lemon & thyme butter
  • 1
    To make lemon and thyme butter, stir ingredients together in a small bowl. Season to taste.
  • 2
    Pat fish dry with paper towel; season both sides liberally.
  • 3
    Cook leeks in a saucepan of boiling salted water 2 minutes or until just tender and drain.
  • 4
    Heat half the oil in a large frying pan over high heat and add 1/3 of the lemon and thyme butter. Swirl pan to coat base with butter. Once butter starts to foam, add 2 fish, 2 lemon halves, cut-side down, and 6 sprigs thyme. Cook 7 minutes each side or until fish is just cooked through.
  • 5
    Transfer to an oven tray; cover loosely with foil. Repeat with remaining oil, another third of the butter, trout, lemon halves and thyme sprigs.
  • 6
    Heat remaining butter in same pan. Cook leeks 2 minutes or until golden. Divide ingredients among plates and spoon over pan juices to serve.

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