Roasted Trout with Aubergine

Instructions

1. 1

   Preheat oven to 200°C. Pat the trout dry with paper towels and season the cavity and exterior generously with salt and pepper. Divide the thyme and rosemary sprigs among the cavities.

   Tip: Drying the trout helps achieve better browning and prevents steam from making the skin soggy.

2. 2

   Arrange aubergine rounds and shallot halves on a large roasting pan. Drizzle with 4 tablespoons of olive oil, season with salt and pepper, and toss to coat evenly.

   Tip: Leave space between vegetables so they roast rather than steam.

3. 3

   Roast the vegetables for 15 minutes until they begin to soften and develop colour.

4. 4

   Remove the pan from the oven and nestle the seasoned trout among the vegetables. Brush the fish with remaining 2 tablespoons olive oil and scatter minced garlic around them.

   Tip: Arrange trout head-to-tail to fit efficiently in the pan.

5. 5

   Return to the oven and roast for 18-20 minutes until the trout flesh is opaque and flakes easily at the thickest part near the backbone.

   Tip: Don't overcook—trout cooks quickly and becomes dry if left in too long.

6. 6

   While the trout finishes cooking, whisk together lemon juice, lemon zest, and butter in a small bowl to create a beurre blanc sauce.

   Tip: Prepare this just before serving to keep the sauce emulsified.

7. 7

   Transfer the roasted trout and vegetables to serving plates. Drizzle the lemon-butter sauce over the fish and vegetables.

8. 8

   Garnish with fresh lemon wedges and any remaining herb sprigs, then serve immediately while hot.

   Tip: A light green salad with vinaigrette complements this dish beautifully.