Roasted Trout with Cabbage

Instructions

1. 1

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

   Tip: Dry fish ensures better browning and crispier skin when seared.

2. 2

   Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place trout skin-side down and sear for 4-5 minutes until skin is golden and crispy. Do not move the fish during cooking.

   Tip: Resist the urge to flip; let the skin develop that beautiful crust.

3. 3

   Transfer skillet to preheated oven and roast trout for 8-10 minutes until flesh is opaque and flakes easily with a fork. Remove and set aside on a warm plate.

   Tip: Cooking time depends on fillet thickness; aim for internal temperature of 145°F.

4. 4

   In the same skillet, melt 2 tablespoons butter over medium heat. Add minced garlic and cook for 1 minute until fragrant, stirring constantly.

   Tip: Keep heat moderate to prevent garlic from burning and becoming bitter.

5. 5

   Add sliced red cabbage to the skillet and sauté for 2 minutes, stirring occasionally. Pour in vegetable broth and cook for 8-10 minutes, stirring occasionally, until cabbage is tender and liquid reduces by half.

   Tip: The cabbage will soften and develop a slightly sweet caramelized flavor.

6. 6

   Stir in Dijon mustard, fresh thyme leaves, and lemon zest. Season with salt and pepper to taste. Finish with remaining 1 tablespoon butter, stirring until melted and glossy.

   Tip: The mustard adds a subtle tangy depth that complements both fish and cabbage.

7. 7

   Divide roasted cabbage mixture evenly among four plates. Top each with a trout fillet, skin-side up. Squeeze fresh lemon juice over each fillet and garnish with chopped parsley.

   Tip: Serve immediately while trout is still warm and skin is at its crispiest.