Roasted Trout with Turnip and Herb Butter

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Toss the turnip wedges with 2 tablespoons of olive oil, half the sea salt, and a quarter teaspoon of black pepper. Spread them on a large baking sheet in a single layer.

   Tip: Cut turnips evenly so they roast at the same rate and achieve golden caramelization.

2. 2

   Place the turnips in the preheated oven and roast for 15 minutes, stirring halfway through, until they begin to soften and develop golden edges.

3. 3

   While the turnips roast, prepare the herb butter by combining softened butter, dill, parsley, minced garlic, lemon zest, and remaining salt and pepper in a small bowl. Mix until well combined and set aside.

   Tip: Make the herb butter ahead of time and keep it in the refrigerator until ready to use.

4. 4

   Pat the trout fillets dry with paper towels and place them skin-side down on a separate oven-safe tray. Drizzle with remaining 2 tablespoons of olive oil and season with salt and pepper.

   Tip: Drying the fish ensures the skin will crisp up beautifully during roasting.

5. 5

   After the turnips have roasted for 15 minutes, place the trout tray in the oven alongside the turnips. Roast the fish for 8-10 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Trout cooks quickly, so keep a close eye on it to avoid overcooking.

6. 6

   Remove both baking sheets from the oven. Top each trout fillet with a generous dollop of herb butter, allowing it to melt into the warm flesh. Tuck a fresh thyme sprig on each fillet.

7. 7

   Arrange the roasted turnips on serving plates alongside the trout. Squeeze fresh lemon juice over the entire plate just before serving for brightness and acidity.

   Tip: The lemon juice cuts through the richness of the butter and enhances the delicate fish flavor.