Trout is one of the most delicate and beautiful fishes with so many nutrients and is highly underrated.  This dish can be made with any compound butter, it doesn’t have to be curry leaf…  Dinner on the table in 40 minutes is always a winner for me!

The trout was kindly gifted to me by @bitishtrout to support their campaign Shout Out For British Trout to help raise awareness of this highly sustainable, healthy, tasty low-fat fish and encourage people to buy British!!

Curry Leaf Butter Traybake Trout

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 Side of trout
  • 0.5 tsp Olive oil
  • 20 Curry leaves, fresh
  • 50g Butter, softened
  • 6 Garlic cloves, crushed
  • 2 Jalapeño green chillis, chopped fine
  • Sea salt flakes and black pepper
  • 1 Lemon, sliced thin
  • Garnish: coriander, sliced red onion, sliced red chillis, homegrown edible flowers
  • Served with: char-grilled tender-stem broccoli, Brussels sprouts and baby corn


  1. Pre-heat the oven to 200C
  2. Add the oil to a frying pan on low heat and swirl it around the pan, tip in the curry leaves and cook them until they are crisp
  3. Remove the leaves from the pan onto kitchen paper and scrunch them up until crumbled
  4. Add the crumbled curry leaves to the softened butter with the garlic, chilli, sea salt and black pepper, mix well and set aside
  5. Line an oven tray with parchment paper and place the trout skin side down in the centre of the the paper
  6. Smear the curry leaf butter all over the top of the trout and top with the lemon slices
  7. Bake for 15 minutes until the trout is cooked through
  8. Garnish with chopped coriander, red chillis and red onion
  9. Enjoy hot or at room temperature!
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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