Roasted Trout with Edamame

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.