Ingredients
Units
Scale
For the Fish and Vegetables
- 4 trout fillets, 4-5 ounces each
- 12 ounces mini peppers, halved and deseeded
- Chives, for garnish
For the Smoky Garlic Butter
- 4 tablespoons butter
- 2 teaspoons paprika (1 tsp hot + 1 tsp sweet recommended)
- 2 garlic cloves, minced or sliced
- Juice of half lemon, plus slices
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 400 degrees.
- Dry fish fillets well, then season lightly with salt on both sides and lay on baking sheet, skin side down. Lay peppers, skin side up, around the fish.
- In a microwave safe measuring cup, melt butter with garlic. Add paprika and lemon juice and stir to combine. Brush fillets with smoky paprika butter and pour remaining butter over peppers. Add a few slices of lemons to the tray.ย
- Bake for 10-12 minutes, until the fish is cooked through. You may want to remove the fish fillets and broil the peppers for 2-3 minutes for a bit of char. Serve with diced chives and lemons.ย
Notes
Storage: Refrigerate leftovers up to 2 days in airtight container.
Reheat:ย Warm gently in 350 degree oven for 5-7 minutes or in a skillet over medium heat.
Make Ahead: Prep garlic butter up to 24 hours in advance. Cut peppers up to 8 hours ahead.
Tips for Success:
- Don't skip patting the fish dry - this ensures better butter absorption.
- If your fillets are different sizes, arrange larger pieces toward the outside of the pan.
- Prep Time: 10
- Cook Time: 15
- Category: Easy Recipes
- Method: Bake
- Cuisine: American