Roasted Trout with Daikon

Instructions

1. 1

   Pat the trout fillets dry with paper towels and season both sides generously with sea salt and black pepper. Set aside for 5 minutes to allow the seasoning to adhere.

   Tip: Dry fish crisps better in the pan and allows for better browning of the skin.

2. 2

   Preheat your oven to 400°F (200°C). Toss the daikon matchsticks with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet in a single layer.

   Tip: Don't overcrowd the pan—daikon needs space to crisp up rather than steam.

3. 3

   In a small bowl, whisk together lemon juice, minced ginger, garlic, soy sauce, honey, and sesame oil to create the glaze. Set aside.

   Tip: This glaze can be made up to 2 hours ahead and stored in the refrigerator.

4. 4

   Place the daikon on the middle oven rack and roast for 12-15 minutes, stirring halfway through, until the edges are golden and crispy. Remove and keep warm.

5. 5

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Carefully place the trout fillets skin-side down in the pan.

   Tip: Start with skin-side down to render the fat and create a crispy exterior.

6. 6

   Cook the trout for 4-5 minutes without moving it, until the skin is golden and crispy. Gently flip and cook for another 3-4 minutes on the other side until the flesh is opaque and flakes easily.

   Tip: Use a thin metal spatula to avoid breaking the delicate fish when flipping.

7. 7

   Pour the prepared glaze over the trout fillets and cook for an additional 1-2 minutes, gently basting the fish with the sauce to coat evenly.

   Tip: Don't overcook after adding the glaze—just enough time to warm it through and combine the flavors.

8. 8

   Plate the trout fillets and top each with a generous portion of the crispy roasted daikon. Drizzle any remaining glaze around the plate and garnish with sliced scallions.

   Tip: Serve immediately while the daikon is still crispy and the fish is at its warmest.