Sheet-Pan Trout With Garlicky Broccolini

By Alison Roman

Published July 10, 2018

  • Michael Graydon & Nikole Herriott for The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
4(1,429)
Comments
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The benefits of cooking trout in its whole, butterflied form go beyond visual appeal — the large piece drastically reduces the risk of overcooking, and the longer roasting time gives other vegetables on the pan, like wispy broccolini (or smashed boiled potatoes, or halved cherry tomatoes), a chance to crisp up. Once the pan is out of the oven, spoon over a punchy dressing made from raw garlic, smoky Aleppo pepper and fresh lemon juice, and let the residual heat mellow and meld the flavors before serving. Most grocery stores sell trout already butterflied (it’s the most common ready-to-buy preparation), which saves you the extra step of trying to figure out how to do it yourself. If not, ask and they will happily oblige.

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Ingredients

Yield:4 servings

  • ½ garlic clove, finely grated

  • 2 teaspoons Aleppo pepper (or 1 teaspoon red-pepper flakes)

  • ¼ cup olive oil, plus more for drizzling

  • 2 tablespoons fresh lemon or lime juice, plus ½ lemon, thinly sliced

  • Kosher salt and black pepper

  • 2 whole butterflied trout, about 12 ounces each, heads removed if you like

  • 2 bunches broccolini, ends trimmed

  • 2 tablespoons capers, chopped

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

24 grams carbs; 100 milligrams cholesterol; 477 calories; 13 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 25 grams fat; 9 grams fiber; 1194 milligrams sodium; 43 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 450 degrees. Combine garlic, Aleppo pepper, ¼ cup olive oil and 2 tablespoons lemon juice in a small bowl and season with salt and pepper.

  2. Step 2

    Lay the trout down flat, skin-side down, on a rimmed sheet pan, fitting the two pieces snugly next to each other. Place lemon slices on top of the trout and scatter broccolini and capers around it. Drizzle everything with olive oil and season with salt and pepper.

  3. Step 3

    Place in oven and roast until broccolini has started to lightly char around the edges and the trout is opaque and cooked through, 8 to 10 minutes. Remove from oven and immediately drizzle everything with the olive oil-garlic mixture and let the flavors mingle for a minute or two.

  4. Step 4

    Serve directly from the sheet pan (no shame, just use a trivet). Alternatively, transfer trout to a large serving platter or divide fillets among 4 smaller plates.

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Ratings

4 out of 5
1,429 user ratings
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Comments

Golem18

This also looks like a good recipe to cut in half for one or two servings and perhaps done in a counter top toaster oven. I'd like to see more recipes for one or two, or a separate section on cooking for one/two or suggestions on how to cut a recipe down if simply cutting the ingredients arithmetically doesn't work.

Meg

I agree. NYT, are you listening? Lots of us are cooking for just one or two people. How about more recipes for 2 that can be doubled for larger groups?

Lila Howland

Do you grease the sheet pan before placing the trout in it? Could you line the sheet pan with parchment?

AC

I made this with asparagus instead of broccolini as it’s in season. Delicious!

LeslieJ

Parboiled potatoes then smashed and roasted 20 min before adding blanched broccolini and salmon for 15 more min. Yum! Only used 1 t Aleppo - next time, maybe a touch more and a little less oil?

Bucky

I didn't read the directions as carefully and poured the lemon dressing over the fish before roasting. I chopped about 2 bunches of Swiss chard, nestle the fish on top, and poured the dressing over. Roasted 10 minutes. It was delicious.

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