Roasted Trout with Cucumber and Dill Cream

Instructions

1. 1

   Preheat oven to 400°F. Pat trout fillets dry with paper towels and season both sides with salt and pepper.

   Tip: Dry fish ensures better browning and crispier skin.

2. 2

   In a small bowl, whisk together sour cream, minced shallot, chopped dill, lemon zest, Dijon mustard, and half the lemon juice. Season with salt and pepper to taste. Set aside.

   Tip: Make the dill cream ahead to save time during cooking.

3. 3

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.

   Tip: Use an oven-safe skillet so you can transfer directly to the oven.

4. 4

   Place trout fillets skin-side down in the hot skillet and cook for 3-4 minutes until the skin is golden and crispy without moving them.

   Tip: Resist the urge to flip; let the skin develop that delicious crunch.

5. 5

   Add remaining olive oil, place thyme sprigs around the fillets, then transfer the skillet to the preheated oven for 8-10 minutes until the fish flakes easily with a fork.

   Tip: The residual heat finishes cooking the fish gently and evenly.

6. 6

   While the fish roasts, toss cucumber ribbons with remaining lemon juice, capers, and a pinch of salt in a separate bowl.

   Tip: The lemon juice will slightly soften the cucumber and enhance its flavor.

7. 7

   Remove the skillet from the oven and carefully plate the trout fillets skin-side up.

   Tip: Display that beautiful crispy skin facing up for presentation.

8. 8

   Spoon the dill cream sauce around each fillet and top with the cucumber and caper mixture. Garnish with additional fresh dill and lemon wedges.

   Tip: The cool cucumber and sauce contrast beautifully with the warm roasted fish.