Roasted Trout with Cabbage
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners when I want something that tastes impressive but doesn't demand hours in the kitchen. Fresh trout is packed with omega 3 fatty acids that are wonderful for your heart and brain, and the best part is that the whole meal comes together in under an hour. The tender fish roasts beautifully alongside sweet caramelized cabbage, creating this lovely balance of flavors that feels fancy enough for guests but simple enough for a busy Tuesday night. You probably have most of these ingredients on hand already, which means dinner is always just within reach.
Ella x
Ingredients
- 4fresh trout fillets(6 oz each, skin-on)
- 1red cabbage(thinly sliced)
- 4 tablespoonsunsalted butter(divided)
- 4garlic cloves(minced)
- 1fresh lemon(zested and halved)
- 2 teaspoonsfresh thyme(leaves only)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsolive oil
- 118 mlvegetable broth
- 1 teaspoondijon mustard
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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