Roasted Trout with Garlic

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat the trout fillets dry with paper towels and arrange them skin-side up on a parchment-lined baking sheet.

   Tip: Dry fish ensures crispy skin and better browning during roasting.

2. 2

   Toss the garlic cloves with 2 tablespoons of olive oil, salt, and pepper. Spread them around the trout fillets on the baking sheet.

   Tip: Roasting garlic whole makes it sweet and mild rather than pungent.

3. 3

   Drizzle the remaining 2 tablespoons of olive oil over the trout fillets and season with salt and pepper. Place 2 thyme sprigs on top of each fillet.

   Tip: Don't oversalt; you can always adjust seasoning after roasting.

4. 4

   Roast in the preheated oven for 18-22 minutes, until the fish flakes easily with a fork and the garlic is golden and soft.

   Tip: Fish continues cooking slightly after removal, so avoid overcooking.

5. 5

   Remove the baking sheet from the oven and squeeze the fresh lemon juice evenly over the trout and garlic.

   Tip: The heat helps the lemon juice infuse into the fish.

6. 6

   Transfer the trout fillets to serving plates and distribute the roasted garlic cloves alongside each fillet. Spoon any pan juices over the fish.

   Tip: The pan juices are liquid gold—don't waste them.

7. 7

   Garnish each plate with fresh chopped parsley, a small dollop of butter on the fish, and lemon slices for presentation.

   Tip: A small knob of butter melts over the hot fish and adds richness.