Roasted Trout with Vegan Ramp Butter

A whole fish, seasonal ramps, vegan butter, lemon, white wine and herbs—the undeniably perfect springtime meal.

  • 1lb - 1.5lb whole trout or similar whole fish, cleaned and gutted
  • 3-4 pads vegan ramp butter
    1-2 whole ramps, chopped stem removed and discarded
  • 1 tbsp fresh tarragon leaves
  • 1 tbsp fresh thyme leaves
  • 2 tsp kosher salt, divided
  • 1 tbsp olive oil
  • Juice 1/2 lemon
  • 1/4 cup dry white wine

Step 1

Preheat the oven to 425F. Place the fish on a rimmed baking sheet or in a roasted pan. Add the pads of vegan ramp butter to the top, spread out so that all parts of the fish get melted butter. Sprinkle the tarragon and thyme on top, as well. Add 1 tsp salt. Pour the olive oil from head to tail. Add the fish to the oven for 8 minutes.


Step 2

After 8 minutes, remove the fish. Pour the lemon juice and white wine to the fish. Return the fish to the oven for 7-10 more minutes, or until the flesh is opaque white and flakes easily. once done, top it with the second teaspoon of salt. Serve hot.


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