Trout Fillets with Lemon Sage Butter

SO flavorful and buttery.  and LEMONY.  Delish, guys.


Happy Sunday! I hope you are all sitting around and watching the Golden Globes like I am right now.  I love looking at pretty people, so very much.  Also Tina Fey and Amy Pohler crack my shit up.  Adore them.

Last night I had to rescue my favorite little sister who had some car/Minnesota-cold related issues.  Stupid weather, I hope someday I get to actually move to Hawaii or Florida or Texas.  To make her feel better and fill our tummies  I made some yummy fish! I got the recipe here and it was stupendous.  You should MAKE IT 🙂

This was the moistest (strange word) fish I have possibly ever had.  Such a great burst of freshness from the lemons and so deliciously buttery.  I could eat this every night!

I made some adaptations to ensure it is Whole30 approved,  so click here for my slightly tweaked version!


– The Freckled Foodie

Trout Fillets with Lemon Sage Butter

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 2-3
  • Difficulty: easy


  • Steelhead trout fillets (I used two large)
  • 2 lemons
  • 3 tsp minced garlic
  • 2-3 tbsp ghee (could sub coconut oil)
  • 1-2 tsp sage
  • 2-4 bay leaves
  • Salt
  • Pepper
  • Ghee or coconut oil


  1. Preheat oven to 425 degrees F

  2. In a small saucepan, warm ghee and mix in sage and juice from half a lemon. Once combined, set aside.

  3. Line a glass baking dish (large enough for both filets) with aluminum foil and leave enough on the ends to completely cover and seal the fish. Lightly grease the bottom of the pan with ghee or coconut oil, and add a layer of thinly sliced lemons and half the garlic. Lay fillets on top, skin side down.

  4. Pour the ghee mixture over the fish, spread on remaining garlic, place bay leaves and a layer of sliced lemons over the fish, and finish with a generous salt and peppering.

  5. Seal foil closed over the fish and bake for 15 minutes.

  6. Uncover and bake for an additional 5 minutes (check for flakiness in thickest part of fillet)

  7. Spoon the juicy goodness over the fillets for about a minute and enjoy!  I served mine with a side of roasted broccoli and brussels sprouts.  Such an easy, quick, but fancy dinner for any day of the week!

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