Roasted Trout with Butternut Squash

Instructions

1. 1

   Preheat oven to 425°F. Toss butternut squash cubes with 3 tablespoons olive oil, half the sea salt, and black pepper on a large baking sheet. Spread in a single layer and roast for 15 minutes.

   Tip: Cut squash into uniform sizes so they cook evenly.

2. 2

   While squash roasts, pat trout dry with paper towels inside and out. Season cavities and skin generously with remaining salt and pepper.

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

3. 3

   After 15 minutes, remove squash from oven and stir in sliced garlic, sage leaves, and thyme sprigs. Return to oven for another 15-18 minutes until squash is golden and tender.

   Tip: The garlic will toast gently in the residual heat, developing sweet, nutty flavor.

4. 4

   Heat 3 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter foams.

   Tip: The combination of oil and butter prevents burning while adding richness.

5. 5

   Carefully place trout skin-side down in the hot skillet and cook for 4-5 minutes without moving, until skin is crispy and golden brown.

   Tip: Resist the urge to move the fish; this creates the prized crispy exterior.

6. 6

   Flip trout gently, add remaining butter to the pan, and cook for another 3-4 minutes until flesh is opaque and flakes easily with a fork.

   Tip: The butter will baste the top of the fish for added flavor and moisture.

7. 7

   Squeeze lemon juice over the cooked trout and sprinkle with red pepper flakes and lemon zest.

   Tip: The acid brightens the rich flavors of the dish.

8. 8

   Divide roasted squash mixture among four plates and top each with a whole trout. Drizzle any pan juices around the plate and serve immediately with lemon halves on the side.

   Tip: Serve immediately while the trout skin remains at its crispiest.