Roasted Trout with Cauliflower

Instructions

1. 1

   Preheat oven to 400°F. On a large baking sheet, toss cauliflower florets with 2 tablespoons olive oil, half the sea salt, and a quarter teaspoon of black pepper. Spread in a single layer and roast for 15 minutes.

   Tip: Make sure florets are evenly sized so they cook at the same rate.

2. 2

   Pat trout fillets dry with paper towels, then brush both sides lightly with remaining 2 tablespoons olive oil. Season skin side with remaining salt and pepper.

   Tip: Dry fish ensures better browning and a crispier skin.

3. 3

   Remove baking sheet from oven and stir the cauliflower. Nestle trout fillets skin-side up among the cauliflower and return to oven for 10-12 minutes until fish flakes easily with a fork.

   Tip: Avoid overcooking the delicate trout; it continues to cook slightly after removal from heat.

4. 4

   While the fish cooks, melt butter in a small saucepan over low heat. Add minced garlic and sliced shallot, stirring occasionally for 2 minutes until fragrant but not browned.

   Tip: Low heat prevents the butter from browning too quickly.

5. 5

   Stir the lemon zest, lemon juice, fresh thyme, and dill into the butter mixture. Remove from heat and season with a pinch of salt and pepper. Keep warm.

   Tip: Add the herbs just before serving to preserve their bright color and flavor.

6. 6

   Transfer roasted trout and cauliflower to serving plates. Drizzle the warm lemon-herb butter sauce over the fish and vegetables.

   Tip: Serve immediately while everything is still warm for the best flavor and texture.