Sandow Trout Recipe

Preheat and dry

Preheat oven to 400°F (200°C). Pat the trout dry inside and out with paper towels to remove excess moisture; this helps the skin crisp.

Season inside and out

Rub each trout inside and out with 1/2 tsp kosher salt and a pinch of black pepper (reserve remaining salt and pepper). Insert 2 thin garlic slices, two lemon rounds and 3 dill sprigs into the cavity of each trout. Spread 1 tbsp softened butter under the skin of each trout where possible (use your fingers to gently separate skin from flesh at the middle). Brush the outside with 1 tbsp olive oil each.

Roast

Place trout on a parchment-lined baking sheet or in a shallow roasting pan. Roast in the preheated oven for 12–16 minutes, depending on size (fish is done when flesh flakes easily with a fork and reaches 135°F/57°C at the thickest part). If you prefer a crisper skin, switch to broil for the last 1–2 minutes, watching carefully to avoid burning.

Mix compound butter

While the trout roasts, place 6 tbsp softened butter in a bowl. Add lemon zest, lemon juice, finely minced shallot, chopped parsley, sliced chives, chopped capers, 1/2 tsp salt and 1/4 tsp black pepper. Stir thoroughly until homogeneous and slightly fluffy. Taste and adjust seasoning — add a little more lemon or salt if desired.

Warm (optional)

For a loose sauce, warm the compound butter gently in a small saucepan over very low heat until just melted and glossy (about 1–2 minutes). Alternatively, serve the butter at room temperature so guests can spoon it over hot fish to melt.

When trout are done, remove from oven and transfer to a serving platter. Spoon 1–1.5 tbsp of the Sandow sauce over each trout, letting it melt into the flesh. Garnish with remaining fresh dill or microgreens and lemon wedges. Serve immediately with extra sauce on the side.