Meanwhile heat another tablespoonful of butter in a pan, grate in the lemon zest from half the lemon and crush in the garlic. Stir in the spinach. Let it wilt in the heat. When the fish is done ...

Add the capers, artichoke hearts, sundried tomatoes, roasted garlic ... For the butter: Combine ingredients in a glass bowl and whisk until blended. Chill until ready to use. Dry trout inside ...

Stir in the garlic and cook until aromatic ... If the filling feels a bit dry, add the softened butter to moisten the filling before stuffing the trout. Fill each trout with a generous 2 to ...

Stirring constantly, cook for two minutes, allowing the butter to brown and the nuts to toast. Quickly turn the heat off, add the garlic, lemon zest and most of the parsley and sizzle for 30 ...

Preheat the oven to 200°C/gas 6. Combine the butter, lime zest, parsley and garlic in a small bowl. Season, mix well and set aside. Place the trout steaks on a sheet of foil. Make 2–3 incisions ...

Place trout flesh side down and ... Add roasted garlic and white wine and simmer for 1 minute. Remove from heat and add compound butter. Sauce is created as the butter combines with the reduced ...

These days I catch and release most of the trout I catch, but I’ll still harvest the occasional stocker rainbow or a few non-native brookies ... While they rest, heat the butter or oil in a cast-iron ...

Serve the roasted trout over a simple spring salad of arugula and thinly sliced fennel and radishes. F&W editor in chief Hunter Lewis's fishmonger always has farmed freshwater rainbow trout on ...