Gordon Ramsay Trout with Brown Butter & Lemon (5-Minute Broil)

By Ava Taylor

Think trout needs fuss? Nope. Ramsay’s approach is fast and clean: quick broil, nutty brown butter, fresh lemon and parsley. Silky sauce, crisp skin, tender flesh—on the table in minutes.

Why This Method Works

• High heat, short time: Broiler cooks through without drying the fish.
• Brown butter = flavor: Toasted milk solids bring nutty depth.
• Balance: Lemon and parsley keep the butter light and bright.
• Finish smart: Spoon the sauce over so every bite gets coated.

Serving ideas: add a spoon of tartar sauce on the side, or pair with a light salad. For more fast fish, see crispy-skin salmon or pan-fried salmon.

What You’ll Need

• Whole rainbow trout, butterflied and deboned (skin on)
• Unsalted butter
• Fresh lemon juice
• Flat-leaf parsley, chopped
• Kosher salt and freshly ground black pepper

Fast Broil, Then Sauce

1. Brown the butter: Melt gently over medium-low until it smells nutty and turns golden (about 60–90 seconds). Take off the heat.
2. Prep the fish: Line a tray with foil. Pat trout dry, lay skin-side down, brush with a little brown butter, season well.
3. Preheat hard: Broiler on high (≈260 °C / 500 °F), rack 5–6 in / 13–15 cm from the element. Heat at least 5 minutes.
4. Broil: 2–3 minutes, no flipping. Flesh turns opaque and just flakes.
5. Finish the sauce: Return butter to the heat, whisk in lemon juice and parsley 10–15 seconds; taste and adjust salt.
6. Serve: Spoon hot butter-lemon over the trout and get it straight to the table.

Chef Moves

• Dry the skin thoroughly—moisture kills crispiness.
• Use a light-colored pan to brown butter so you can see the color change.
• Warm the plates; butter sets fast on a cold plate.

Prep Ahead & Keep Fresh

Chop parsley and juice the lemon up to 2 hours ahead. Keep fish cold and dry; pat again before broiling. Leftovers? Cool quickly, store airtight up to 2 days, and reheat gently in a nonstick pan with a spoon of water or butter.

Questions People Ask

What’s the best way to cook trout?

For speed and tenderness, broil skin-side down for 2–3 minutes, then finish with brown butter, lemon, and parsley.

Can I use fillets instead of a whole butterflied trout?

Yes—skin-on fillets work great. Start checking at 2 minutes under the broiler.

How do I keep the skin from sticking?

Pat the fish very dry and preheat the broiler fully so the tray is hot when the fish goes in.

No broiler?

Use a very hot oven (240 °C / 465 °F) on the top rack and watch closely. Timing is similar.

Cook Next

• Tartar Sauce (Ramsay-style)
• Chilean Sea Bass
• Potato-Crusted Halibut

Gordon Ramsay Trout with Brown Butter & Lemon (5-Minute Broil)

Recipe by Gordon RamsayCourse: DinnerCuisine: BritishDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

148

kcal

Gordon Ramsay trout recipe: quick broiled rainbow trout finished with brown butter, lemon, and parsley. Crisp skin, tender flesh—ready in about 5 minutes.

Ingredients

• Fish

• 227 g / 8 oz whole rainbow trout, butterflied and deboned, skin on

• Sauce

• 60 g / 4 tbsp unsalted butter

• 30 ml / 2 tbsp fresh lemon juice

• 8 g / 1/4 cup chopped flat-leaf parsley

• Seasoning

• Kosher salt, to taste

• Freshly ground black pepper, to taste

Directions

• Brown butter: Melt butter over medium-low until nutty and golden (60–90 sec); remove from heat.
• Prep trout: Line a baking tray with foil; pat trout dry, lay skin-side down, brush with a little brown butter; season with salt and pepper.
• Preheat broiler: Set to high (≈260 °C / 500 °F); rack 5–6 in / 13–15 cm from heat; preheat 5 minutes.
• Broil fish: Cook 2–3 minutes until just opaque and flakes easily; no flipping.
• Finish sauce: Return butter to heat; whisk in lemon juice and parsley 10–15 sec; adjust salt.
• Serve: Plate trout and spoon hot butter-lemon sauce over the top; serve immediately.

Notes

• Dry the skin before cooking – Water kills crispiness
  
• Brown butter in a light-colored pan – You can see the color shift better
  
• Don’t walk away while broiling – It goes from perfect to overdone in seconds
  
• Warm the plate before serving – Butter sauce solidifies fast on cold plates

Ava Taylor

I’m Ava Taylor. I’m A Self-taught Home Cook Who Loves Gordon Ramsay Recipes. I Try Every Dish In My Small Apartment Kitchen And Tweak It Until It Works. I Write Clear Steps With Simple Words So Anyone Can Follow. I Share Honest Wins, Mistakes, And Quick Tips To Help You Cook With Confidence.