Roasted Trout with Aubergine
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and feels restaurant quality without any fuss. Whole roasted trout is absolutely gorgeous on the plate, and pairing it with caramelized aubergine creates this wonderful balance of delicate fish and rich, meaty vegetables. Trout is packed with omega 3 fatty acids that are fantastic for heart health, making this a dish that tastes indulgent but actually does your body good. The beauty of roasting everything together is that minimal prep work means you can have dinner on the table faster than you'd think, leaving more time to actually enjoy your meal.
Ella x
Ingredients
- 4whole trout(gutted and cleaned, about 350g each)
- 2aubergine(cut into 2cm thick rounds)
- 3shallots(peeled and halved lengthwise)
- 6 tablespoonsolive oil
- 8 sprigsfresh thyme
- 3 sprigsfresh rosemary
- 2lemon(1 zested, both juiced)
- 4garlic cloves(minced)
- 1½ teaspoonssea salt
- ¾ teaspooncracked black pepper
- 2 tablespoonsbutter
Detail level
Instructions
- 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
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
Roast the vegetables for 15 minutes until they begin to soften and develop colour.
- 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
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
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
Transfer the roasted trout and vegetables to serving plates. Drizzle the lemon-butter sauce over the fish and vegetables.
- 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.
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