Roasted Trout with Broccoli
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes from start to table. Fresh trout is packed with omega 3 fatty acids that are wonderful for your heart and brain, and honestly, it tastes so elegant that your family will think you spent hours in the kitchen. The beauty of this recipe is how simple it really is: you roast everything on one pan with bright lemon, garlic, and thyme, then finish the broccoli with a golden panko crust. It's the kind of meal that feels special but doesn't break the bank or require any fancy techniques.
Ella x
Ingredients
- 4fresh trout fillets(6 oz each, skin-on)
- 1½ poundsbroccoli florets(cut into bite-sized pieces)
- 5 tablespoonsextra virgin olive oil
- 2fresh lemon(1 for zest and juice, 1 for wedges)
- 4garlic cloves(minced)
- 2 tablespoonsfresh thyme(finely chopped)
- 1 tablespoondijon mustard
- 3 tablespoonsbutter
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlpanko breadcrumbs(optional for topping)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Tip: Parchment paper prevents sticking and makes cleanup effortless.
- 2
Toss the broccoli florets with 2 tablespoons of olive oil, half the minced garlic, salt, and pepper. Spread evenly on one side of the prepared baking sheet.
Tip: Keep broccoli on one side to give the trout room and ensure even cooking.
- 3
Place the baking sheet in the oven and roast the broccoli for 10 minutes until it begins to soften.
Tip: This head start ensures the broccoli will be perfectly cooked when the trout is done.
- 4
While broccoli roasts, pat the trout fillets dry with paper towels. Place them skin-side up on a plate and brush with 1 tablespoon of olive oil.
Tip: Dry fish crisps the skin beautifully when roasted.
- 5
In a small bowl, combine the lemon zest, fresh thyme, remaining garlic, Dijon mustard, salt, and pepper. Gently press this mixture onto the flesh side of each trout fillet.
Tip: The herb crust adds wonderful flavor without overpowering the delicate fish.
- 6
Remove the baking sheet from the oven and carefully push the broccoli to the sides. Arrange the prepared trout fillets skin-side down in the center space.
Tip: Arranging fish in the center prevents it from cooking too quickly around the broccoli.
- 7
Return to the oven and roast for 12-15 minutes until the trout flakes easily with a fork and the broccoli is golden and tender.
Tip: Trout cooks quickly, so watch carefully to avoid overcooking and drying out the delicate flesh.
- 8
While fish finishes cooking, melt butter in a small saucepan over low heat with the remaining minced garlic and lemon juice. Season with a pinch of salt.
Tip: This simple sauce comes together in moments and brightens the entire dish.
- 9
Transfer the roasted trout and broccoli to serving plates, drizzle with the warm lemon-garlic butter sauce, and garnish with fresh lemon wedges.
Tip: Serve immediately while the fish is warm and the butter sauce is at its most flavorful.
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