Roasted Trout with Watercress

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.