Roasted Trout with Avocado

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat the trout fillets dry with paper towels and season both sides generously with salt and pepper.

   Tip: Drying the fish ensures crispy skin when pan-seared.

2. 2

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the trout fillets skin-side down and sear for 3-4 minutes without moving them, until the skin is golden and crispy.

   Tip: Resist the urge to move the fish—this creates the perfect crust.

3. 3

   Transfer the skillet to the oven and roast for 8-10 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Check doneness by gently pressing the thickest part of the fillet.

4. 4

   While the trout roasts, heat the remaining 2 tablespoons of olive oil in a small pan over medium-low heat. Add the sliced garlic and cook for 2-3 minutes, stirring frequently, until golden and fragrant but not burnt. Remove from heat and set aside.

   Tip: Watch the garlic carefully to avoid burning, which will make it bitter.

5. 5

   Scoop the avocado flesh into a bowl and gently mash with a fork, leaving some small chunks. Fold in the sliced shallot, half of the fresh dill, lemon zest, and a pinch of salt and pepper. Drizzle with 1 tablespoon of lemon juice and set aside.

   Tip: Keep the avocado chunky rather than smooth for better texture.

6. 6

   Remove the skillet from the oven. Deglaze the pan by pouring in the white wine or fish stock, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 1 minute, then stir in the butter until melted.

   Tip: The pan drippings create a flavorful sauce base.

7. 7

   Divide the roasted trout fillets among four serving plates. Top each fillet with a generous spoonful of the avocado mixture, then drizzle with the pan sauce around the plate.

   Tip: Add the avocado topping just before serving to prevent browning.

8. 8

   Sprinkle the crispy garlic chips and remaining fresh dill over each plate. Serve immediately with a wedge of fresh lemon on the side.

   Tip: The warm fish and crispy garlic complement the cool, creamy avocado perfectly.