Roasted Trout with Ginger

Instructions

1. 1

   Preheat your oven to 400°F and line a large baking sheet with parchment paper.

   Tip: Parchment paper prevents sticking and makes cleanup easier.

2. 2

   Pat the trout dry with paper towels and place them on the prepared baking sheet, spacing them evenly.

   Tip: Dry fish results in better browning and crisper skin.

3. 3

   In a small bowl, whisk together olive oil, soy sauce, rice vinegar, minced garlic, and season with half the salt and pepper.

   Tip: This marinade-like mixture adds depth to the mild trout flavor.

4. 4

   Brush the ginger-garlic mixture generously over both sides of each fish and inside their cavities.

5. 5

   Layer thin lemon slices and fresh ginger slices inside each trout cavity and across the top of the fish.

   Tip: This creates aromatic pockets of flavor throughout the cooking process.

6. 6

   Tuck a sprig of thyme inside each fish cavity and scatter remaining thyme over the top.

7. 7

   Pour the white wine into the bottom of the baking sheet (not over the fish) and season the exterior of each trout with remaining salt and pepper.

   Tip: The wine creates steam that keeps the fish moist during roasting.

8. 8

   Roast for 20-25 minutes until the flesh is opaque and flakes easily when tested with a fork at the thickest part.

   Tip: Don't overcook—overcooked trout becomes dry and loses its delicate texture.

9. 9

   Transfer each trout to a serving plate and garnish with fresh green onions and any lemon slices from the pan.

   Tip: Serve immediately while the fish is hot for the best flavor and texture.