Roasted Trout with Watercress
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely elegant. Fresh trout is wonderfully mild and delicate, and when roasted with a buttery watercress sauce, it becomes something truly special. Watercress is packed with vitamins and minerals that support bone health, making this dish as nutritious as it is delicious. The best part? Everything cooks on one pan, so cleanup is minimal. With just a squeeze of lemon and a sprinkle of fresh thyme, you'll have a restaurant quality meal that feels effortless.
Ella x
Ingredients
- 4whole trout(cleaned and gutted, 10-12 oz each)
- 710 mlfresh watercress(loosely packed, thick stems removed)
- 6 tablespoonsunsalted butter(divided)
- 2shallots(thinly sliced)
- 3 tablespoonsfresh lemon juice
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 2 tablespoonsextra virgin olive oil
- 1lemon(sliced into thin rounds)
- 2garlic cloves(minced)
- 59 mldry white wine
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the trout dry with paper towels and season the inside cavities generously with salt and pepper, then insert 1-2 lemon slices into each fish.
Tip: Drying the fish ensures a better sear and crispy skin.
- 2
Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the trout skin-side down in the pan and sear for 4-5 minutes without moving until the skin is golden and crisp.
Tip: Resist the urge to move the fish around; this creates a flavorful crust.
- 3
Flip the trout gently and transfer the skillet to the preheated oven. Roast for 12-15 minutes until the flesh is opaque and flakes easily with a fork.
Tip: The fish will continue to cook in the residual heat, so don't overcook.
- 4
While the trout roasts, melt 2 tablespoons of butter in a separate skillet over medium heat. Add the sliced shallots and cook for 6-7 minutes, stirring occasionally, until caramelized and crispy. Transfer to a paper towel.
Tip: Watch the shallots closely to prevent burning while achieving golden color.
- 5
In the same skillet, melt the remaining 4 tablespoons of butter over medium-low heat. Add the minced garlic and fresh thyme, stirring constantly for about 1 minute until fragrant.
Tip: Don't let the butter brown too much or the garlic will burn.
- 6
Remove the skillet from heat and whisk in the lemon juice and white wine, scraping up any flavorful browned bits from the pan bottom.
Tip: These browned bits add incredible depth of flavor to the sauce.
- 7
In a bowl, gently toss the watercress with a pinch of salt and pepper, then divide among four plates as the base.
Tip: Dress the watercress lightly just before serving to keep it crisp.
- 8
Carefully transfer each roasted trout to a plate and pour the warm lemon-herb butter sauce over the fish. Top with the crispy caramelized shallots and serve immediately.
Tip: Serve immediately while the butter sauce is warm and the watercress is still vibrant.
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