Ingredients (serves 2)
Mix together the butter, tarragon, lemon zest and juice then chill for 20 minutes.
Heat the grill to medium. Place the trout fillets, skinned side up, on a lightly greased baking sheet and cook under the grill for 4 minutes.
Turn over, add a knob of the chilled tarragon and lemon butter to each fillet and cook for a further 2 minutes until the butter has nearly all melted and the fish is tender.
Serve with a selection of seasonal vegetables, if liked.