Roasted Trout with Plantain and Cilantro-Lime Sauce

Instructions

1. 1

   Preheat oven to 400°F (200°C). Pat trout dry with paper towels and season the cavities with salt, pepper, and paprika. Stuff each cavity with 2 thyme sprigs and divide the sliced red onion among the fish.

   Tip: Drying the fish helps achieve better browning and crispier skin.

2. 2

   Toss plantain slices with 2 tablespoons of olive oil, salt, and pepper. Arrange on a separate baking sheet in a single layer.

   Tip: Don't overcrowd the plantains to ensure even caramelization.

3. 3

   Place trout on a parchment-lined baking sheet, brush with remaining 2 tablespoons olive oil, and season the outside with salt, pepper, and paprika.

4. 4

   Put both baking sheets in the oven. Roast the plantains for 24-26 minutes, stirring halfway through, until golden and crispy. Roast the trout for 12-15 minutes until flesh flakes easily at the thickest part near the backbone.

   Tip: The plantains may need a few extra minutes depending on thickness.

5. 5

   While the fish and plantains roast, prepare the cilantro-lime sauce by whisking together the cilantro, lime juice, minced garlic, butter, and a pinch of salt in a small bowl.

   Tip: If the sauce is too thick, thin it with a tablespoon of water.

6. 6

   Remove both sheets from the oven. Plate each trout with a portion of roasted plantains and drizzle generously with the cilantro-lime sauce.

   Tip: Serve immediately while the fish is still warm and the plantains are crispy.