Roasted Trout with Sweet Potato and Herb Butter

Instructions

1. 1

   Preheat oven to 400°F (200°C). Toss sweet potato wedges with 2 tablespoons of olive oil, half the sea salt, and paprika on a large baking sheet. Spread them in a single layer and roast for 15 minutes.

   Tip: Cut wedges to similar sizes so they cook evenly.

2. 2

   While potatoes cook, prepare the herb butter by mixing softened butter, minced garlic, chopped parsley, lemon zest, and remaining salt in a small bowl until well combined.

   Tip: Make the herb butter ahead of time for easier assembly.

3. 3

   After 15 minutes, create two spaces on the baking sheet among the sweet potatoes. Pat the trout fillets dry with paper towels and brush both sides lightly with remaining olive oil.

   Tip: Drying the fish ensures better browning on the skin.

4. 4

   Season trout fillets on both sides with black pepper and a pinch of sea salt. Place skin-side up on the prepared baking sheet, nestling them among the sweet potatoes.

   Tip: Placing skin-side up helps it crisp and renders the fat properly.

5. 5

   Top each trout fillet with a small dollop of herb butter and place a sprig of fresh thyme and rosemary on each piece. Roast everything together for 12-14 minutes until the trout is cooked through and flakes easily with a fork.

   Tip: The fish is done when it reaches an internal temperature of 145°F (63°C).

6. 6

   Remove from oven and let rest for 2 minutes. Drizzle any pan juices over the trout and sweet potatoes, then squeeze fresh lemon juice over the entire dish.

   Tip: Resting allows carryover cooking to complete gently without drying the fish.

7. 7

   Transfer to serving plates, distributing sweet potato wedges evenly with each fillet. Serve immediately while warm.

   Tip: Serve with crusty bread to soak up the herb butter and lemon juices.