Roasted Trout with Pea and Lemon Butter Sauce

Instructions

1. 1

   Preheat your oven to 400°F. Pat the trout fillets dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Drying the fish ensures a better sear and crispier skin.

2. 2

   Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the trout fillets skin-side down in the pan and sear for 3-4 minutes until the skin is golden and crispy.

   Tip: Don't move the fillets while they're cooking - let them develop color.

3. 3

   Transfer the skillet to the preheated oven and roast the trout for 8-10 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: The internal temperature should reach 145°F for safe consumption.

4. 4

   While the trout roasts, bring the vegetable broth to a simmer in a small saucepan. Add the frozen peas and cook for 3-4 minutes until tender.

   Tip: Use the broth instead of water to add extra flavor to the peas.

5. 5

   Drain the peas, reserving 2 tablespoons of broth. Transfer the peas to a blender with the reserved broth, 1 tablespoon of butter, minced garlic, and mint. Blend until smooth and creamy. Season to taste with salt and pepper.

   Tip: For a chunkier texture, pulse instead of fully blending.

6. 6

   Remove the skillet from the oven and carefully transfer the trout fillets to a warm serving plate. Discard any liquid from the pan.

   Tip: Use a fish spatula to gently transfer the delicate fillets.

7. 7

   Return the skillet to medium heat and add the sliced shallots. Sauté for 2 minutes until softened, then add the remaining 4 tablespoons of butter and lemon juice. Whisk constantly for 1-2 minutes until the sauce is foamy and emulsified. Season with salt and pepper.

   Tip: Keep the heat moderate to prevent the butter from browning too quickly.

8. 8

   Spoon the warm pea puree onto each plate, top with a trout fillet, and drizzle the lemon butter sauce around the dish. Garnish with fresh thyme sprigs and a squeeze of lemon.

   Tip: Serve immediately while everything is warm and the sauce is at its silkiest.