Roasted Trout with Pak Choi

Instructions

1. 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. 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. 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. 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. 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. 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. 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.