Roasted Trout with Pak Choi
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just forty minutes and tastes restaurant quality. Roasted trout with pak choi is a beautiful, healthy meal that feels fancy but requires minimal effort. Trout is packed with omega 3 fatty acids that support heart health, while the pak choi adds a lovely crunch and subtle sweetness. The combination of garlic, ginger, soy sauce, and sesame oil creates an aromatic Asian inspired sauce that makes both the fish and greens absolutely delicious. It's simple enough for a busy Tuesday night but elegant enough to serve when you have guests.
Ella x
Ingredients
- 4whole trout fillets(skin on, about 150g each)
- 600 gpak choi(halved lengthwise)
- 3 cmfresh ginger(peeled and thinly sliced)
- 3garlic cloves(minced)
- 3 tablespoonslow-sodium soy sauce
- 2 tablespoonssesame oil
- 1 tablespoonrice vinegar
- 2 tablespoonsolive oil
- 1 teaspoonhoney
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2scallions(sliced diagonally)
- 1 tablespoonsesame seeds(white or black)
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Pat the trout fillets dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Drying the fish ensures the skin crisps up beautifully during roasting.
- 2
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey to create the glaze. Set aside.
Tip: This glaze can be prepared up to an hour ahead of time.
- 3
Heat olive oil in a large oven-safe skillet over medium-high heat. 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 once it hits the pan—let it sit undisturbed to develop that prized crispy skin.
- 4
Arrange the pak choi halves around the trout in the same skillet, cut-side down. Scatter the sliced ginger and minced garlic over the pak choi.
Tip: The pak choi will nestle nicely around the fish and benefit from the heat of the skillet.
- 5
Transfer the entire skillet to the preheated oven and roast for 12-15 minutes until the trout flakes easily with a fork and the pak choi is tender with caramelized edges.
Tip: Check the thickest part of the fish—it should be opaque and just beginning to flake.
- 6
Remove the skillet from the oven and carefully pour the prepared glaze over the trout and pak choi, gently tossing the pak choi to coat evenly.
Tip: The residual heat will warm the glaze and infuse all the flavors together.
- 7
Divide the trout and pak choi among four serving plates, spooning any pan juices over the top. Garnish with sliced scallions and sesame seeds before serving immediately.
Tip: Serve straight from the plate while everything is hot and the skin is still crispy.
Recipe Variations
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