Roasted Trout with Artichoke Hearts and Lemon Butter

Instructions

1. 1

   Preheat your oven to 400°F. Toss the artichoke heart halves with 1 tablespoon of olive oil, half the salt, and a pinch of pepper. Arrange them cut-side down on a baking sheet and roast for 15-18 minutes until golden and tender.

   Tip: For crispier artichokes, flip them halfway through cooking.

2. 2

   While artichokes roast, pat the trout fillets dry with paper towels and season both sides generously with remaining salt, pepper, and half the fresh thyme.

   Tip: Dry fish ensures better browning and a crispy skin.

3. 3

   Heat the remaining olive oil in a large skillet over medium-high heat. Once shimmering, carefully place trout fillets skin-side down and cook for 4-5 minutes without moving them, until the skin is crispy and golden.

   Tip: Don't flip the trout too early; let the skin develop a beautiful crust.

4. 4

   Gently flip the fillets and cook for another 2-3 minutes on the flesh side until just cooked through. Transfer to a warm plate and tent loosely with foil.

   Tip: Trout cooks quickly, so watch carefully to avoid overcooking.

5. 5

   In the same skillet, melt 1 tablespoon of butter over medium heat. Add the sliced shallot and minced garlic, sautéing for about 1 minute until fragrant.

   Tip: Keep the heat at medium to prevent burning the garlic.

6. 6

   Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it reduce by half, approximately 2-3 minutes.

   Tip: This step builds incredible flavor into your sauce.

7. 7

   Remove the pan from heat and whisk in the remaining 2 tablespoons of butter, lemon juice, lemon zest, and remaining thyme until silky and emulsified.

   Tip: Whisking off the heat prevents the sauce from breaking.

8. 8

   Arrange roasted artichoke hearts on serving plates, top each with a trout fillet, and drizzle generously with the warm lemon-butter sauce. Serve immediately.