Roasted Trout with Daikon
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day cooking. Fresh trout is delicate and flaky, and when you roast it with crisp daikon radish, it becomes something really special. The daikon is wonderfully low in calories but packed with vitamin C, so you're getting nutrition without any heaviness. What I love most is how simple it all is: just season your fish, toss the radish in a ginger and soy glaze, and let the oven do the work. The result is restaurant quality food that won't break the bank or keep you stuck in the kitchen.
Ella x
Ingredients
- 4whole trout fillets(6 oz each, skin-on)
- 1 mediumdaikon radish(cut into thin matchsticks)
- 4 tablespoonsolive oil
- 3 tablespoonslemon juice(fresh)
- 1 tablespoonfresh ginger(minced)
- 2garlic cloves(minced)
- 2 tablespoonssoy sauce
- 1 tablespoonhoney
- 1 teaspoonsesame oil
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 2fresh scallions(sliced thin for garnish)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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