Roasted Trout with Broccoli

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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.