Roasted Trout with Edamame
Prep
15 mins
Cook
28 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in less than an hour and tastes like you spent way more effort than you actually did. Fresh trout is packed with omega 3 fatty acids, which are wonderful for your heart and brain, and the edamame adds a satisfying pop of protein and texture. The beauty of this dish is how simple it really is: you roast everything together with garlic, dill, and a splash of white wine, and suddenly you have an elegant meal that feels restaurant quality. My family asks for it constantly, and honestly, I love how affordable it is compared to ordering out.
Ella x
Ingredients
- 4fresh trout fillets(6 oz each, skin-on)
- 473 mlfrozen edamame(thawed)
- 4 tablespoonsextra virgin olive oil
- 2fresh lemon(juiced and zested)
- 3garlic cloves(minced)
- 2 tablespoonsfresh dill(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsunsalted butter
- 1shallot(thinly sliced)
- 59 mlwhite wine
- 1 tablespoonfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the trout fillets dry with paper towels and season generously on both sides with sea salt and black pepper.
Tip: Dry fish ensures better browning and prevents sticking during cooking.
- 2
Toss the thawed edamame in a bowl with 1 tablespoon of olive oil, minced garlic, half the lemon zest, salt, and pepper. Spread on a baking sheet and set aside.
- 3
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering. Carefully place trout fillets skin-side down and sear for 3-4 minutes until the skin is crispy and golden.
Tip: Keep the heat consistent and don't move the fish once it hits the pan.
- 4
While the trout sears, place the edamame in the oven and roast for 12-15 minutes, stirring halfway through, until tender and lightly caramelized.
- 5
Flip the trout fillets gently and cook skin-side up for another 2-3 minutes in the skillet.
Tip: The trout will continue to cook, so remove it slightly before it feels completely done.
- 6
Push the trout to the side of the skillet and add 1 tablespoon of butter with the sliced shallot. Sauté for 1 minute until fragrant.
- 7
Deglaze the pan with white wine, scraping the bottom to release flavorful bits. Add the lemon juice and remaining butter, stirring until the sauce becomes silky and emulsified (about 1 minute).
Tip: This creates a light pan sauce that complements both the fish and edamame beautifully.
- 8
Remove the skillet from heat and stir in fresh dill and parsley. Plate the trout fillets alongside the roasted edamame, drizzle with the lemon-herb sauce, and garnish with remaining lemon zest.
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