Roasted Trout with Kale

Instructions

1. 1

   Preheat your oven to 400°F. Pat the trout fillets dry with paper towels and arrange skin-side up on a parchment-lined baking sheet. Season generously with sea salt and black pepper on both sides.

   Tip: Dry fish creates better browning and crispier skin during roasting.

2. 2

   Heat 2 tablespoons of butter and 1.5 tablespoons of olive oil in a large skillet over medium heat. Once foaming, add the sliced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

   Tip: Watch garlic closely as it can quickly go from golden to bitter.

3. 3

   Add the torn kale to the skillet in batches, tossing with tongs as it wilts. Cook for 4-5 minutes total until the kale is tender and lightly crisped at the edges. Season with salt and pepper, then transfer to a serving platter.

   Tip: The kale will reduce significantly as it cooks, so don't worry if it seems like too much at first.

4. 4

   Wipe out the skillet and return it to medium-high heat. Add the remaining 1.5 tablespoons of olive oil. Once shimmering, carefully place the trout fillets skin-side down and sear for 2-3 minutes until the skin is golden and crispy.

   Tip: Don't move the fish while it sears to ensure maximum skin crispiness.

5. 5

   Transfer the seared trout to the baking sheet and roast in the preheated oven for 8-10 minutes, depending on thickness, until the flesh is opaque and flakes easily with a fork.

   Tip: Trout cooks quickly, so check early to avoid overcooking.

6. 6

   While the trout roasts, prepare the lemon-herb butter. In a small saucepan over low heat, melt the remaining 4 tablespoons of butter. Stir in the minced shallot, lemon zest, lemon juice, thyme, and dill. Season with salt and red pepper flakes if desired. Simmer gently for 2 minutes.

   Tip: Keep the heat low to prevent the butter from browning while the herbs infuse.

7. 7

   Remove the roasted trout from the oven and arrange the fillets over the kale on your serving platter. Drizzle each fillet generously with the warm lemon-herb butter sauce.

   Tip: Pour any pan juices from the baking sheet over the trout as well for extra flavor.

8. 8

   Garnish with additional fresh dill, lemon slices, and a light sprinkle of black pepper. Serve immediately while everything is hot.

   Tip: This dish is best enjoyed fresh from the oven for optimal texture and temperature contrast.