Roasted Trout with Plantain and Cilantro-Lime Sauce
Prep
20 mins
Cook
28 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've been cooking all day. Whole roasted trout is elegant but incredibly simple, and when you pair it with crispy plantains and a bright cilantro lime sauce, you've got something really special. Cilantro is packed with antioxidants and aids digestion, so you're getting something wholesome along with pure flavor. The best part? Everything roasts on one pan, which means minimal cleanup and maximum deliciousness. Your guests will be impressed, but your weeknight self will be even more grateful.
Ella x
Ingredients
- 4whole trout(cleaned and gutted, 10-12 oz each)
- 2green plantains(peeled and sliced lengthwise into 1/4-inch planks)
- 5 tablespoonsolive oil
- 237 mlfresh cilantro(packed leaves, finely chopped)
- 3limes(juiced)
- 4garlic cloves(minced)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonpaprika
- 1red onion(thinly sliced)
- 8fresh thyme sprigs
- 2 tablespoonsbutter
Detail level
Instructions
- 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
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
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
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
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
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.
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