Roasted Trout with Courgette

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Arrange courgette batons on a large roasting tray, drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss gently.

   Tip: Cut courgettes to uniform thickness so they roast evenly.

2. 2

   Roast the courgettes for 12 minutes until they begin to soften and develop light golden edges.

3. 3

   While courgettes roast, pat the trout fillets dry with paper towels and season both sides generously with salt and pepper.

   Tip: Dry fish ensures better browning and crisper skin.

4. 4

   Remove the tray from the oven and push courgettes to the sides. Place trout fillets skin-side up in the centre, scatter sliced garlic around them, and drizzle remaining oil over the fish.

5. 5

   Pour white wine around (not over) the trout fillets. Dot the fish with butter pieces and arrange sage leaves on top of each fillet.

   Tip: The wine creates steam that gently cooks the trout while adding flavour.

6. 6

   Return the tray to the oven for 12-13 minutes until the trout flesh is opaque and flakes easily with a fork.

   Tip: Don't overcook—trout is delicate and dries out quickly.

7. 7

   Squeeze fresh lemon juice over the entire tray and garnish with any crispy sage leaves that may have separated.

   Tip: Add the lemon at the end to preserve its brightness and aromatic quality.

8. 8

   Divide courgettes and trout between four plates, spooning the pan juices over each serving.