Roasted Trout with Green Beans and Lemon Butter

Instructions

1. 1

   Preheat your oven to 400°F and line a large baking sheet with parchment paper. Pat the trout fillets dry with paper towels and season generously on both sides with sea salt and black pepper.

   Tip: Drying the fish ensures the skin will crisp up beautifully during roasting.

2. 2

   Toss the trimmed green beans with 1 tablespoon of olive oil, half the minced garlic, salt, and pepper. Spread them in a single layer on the baking sheet, creating space in the center for the trout.

   Tip: Spreading beans in a single layer helps them roast evenly rather than steam.

3. 3

   Place the trout fillets skin-side up in the center of the baking sheet. Drizzle with remaining olive oil and top each fillet with a thyme sprig and a small pat of butter.

   Tip: Keeping skin-side up prevents the delicate flesh from drying out.

4. 4

   Roast everything for 20-25 minutes until the trout skin is crispy and the flesh flakes easily with a fork, and the green beans are tender with slightly browned edges.

   Tip: Check the thickest part of the fillet—it should be opaque throughout when done.

5. 5

   While the fish roasts, prepare the lemon butter by melting 3 tablespoons of butter in a small saucepan over low heat. Add the remaining garlic and cook gently for 1-2 minutes until fragrant, then stir in the lemon juice and zest. Season lightly with salt and pepper.

   Tip: Keep heat low so the butter doesn't brown—you want a silky, emulsified sauce.

6. 6

   Remove the baking sheet from the oven and carefully transfer the trout fillets and green beans to serving plates. Drizzle the warm lemon butter sauce over everything and serve immediately while hot.

   Tip: Pour any pan juices from the baking sheet over the dish for extra flavor.