Grilled Trout with Sweet Potato and Herb Butter

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Toss the sweet potato wedges with 1.5 tablespoons of olive oil, half the sea salt, and a pinch of pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden and tender, stirring halfway through.

   Tip: Cut wedges evenly so they cook at the same rate.

2. 2

   While the sweet potatoes roast, prepare the herb butter by mixing softened butter with chopped rosemary, minced garlic, lemon zest, and a pinch of salt in a small bowl. Set aside.

   Tip: Making herb butter in advance keeps your cooking process smooth.

3. 3

   Pat the trout fillets dry with paper towels and season both sides with remaining salt and pepper about 10 minutes before cooking.

   Tip: Drying the fish helps achieve a better sear and prevents sticking.

4. 4

   Heat the remaining 1.5 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Carefully place trout fillets skin-side down in the pan.

   Tip: Don't move the fish around; let it cook undisturbed for 4 minutes to develop a crispy skin.

5. 5

   Cook the trout for 4 minutes skin-side down without moving, then gently flip and cook for another 2-3 minutes on the flesh side until cooked through and flaky.

   Tip: The internal temperature should reach 145°F (63°C) when measured with a thermometer.

6. 6

   Place a generous spoonful of herb butter on top of each warm trout fillet. The residual heat will melt it beautifully into the fish.

   Tip: Add the herb butter just before serving for maximum flavor impact.

7. 7

   Divide the roasted sweet potato wedges among four plates, arrange a trout fillet alongside each portion, and garnish with fresh thyme sprigs and thin slices of raw shallot for brightness.

   Tip: The acidity from lemon juice can be squeezed over everything just before eating for extra flavor.