Sheet-Pan Trout With Garlicky Broccolini

Name: Sheet-Pan Trout With Garlicky Broccolini
Total time: 20 min
Yield: 4 servings
Ingredients: 1/2 garlic clove, finely grated; 2 teaspoons Aleppo pepper (or 1 teaspoon red-pepper flakes); 1/4 cup olive oil, plus more for drizzling; 2 tablespoons fresh lemon or lime juice, plus 1/2 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

By Alison Roman

Total Time: 20 minutes
Rating: 4(1,368)
Comments: Read comments

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.

Featured in: It’s Easy. It’s Impressive. It’s Dinner.

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Ingredients

Yield:4 servings

½garlic clove, finely grated
2teaspoons Aleppo pepper (or 1 teaspoon red-pepper flakes)
¼cup olive oil, plus more for drizzling
2tablespoons fresh lemon or lime juice, plus ½ lemon, thinly sliced
Kosher salt and black pepper
2whole butterflied trout, about 12 ounces each, heads removed if you like
2bunches broccolini, ends trimmed
2tablespoons capers, chopped

Ingredient Substitution Guide

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Preparation

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.
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.
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.
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.

Ratings

4 out of 5

1,368 user ratings

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Comments

Golem186 years ago

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.

Meg6 years ago

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 Howland6 years ago

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

Robin8 months ago

Needs more Aleppo otherwise it’s okay

Aggie8 months ago

We loved this but would have liked the broccolini to be softer. So will probably steam a bit next time before cooking it with the fish.

dani1 year ago

This was a great weekday recipe. Super fast. Super easy. And very flavorful. I cooked it with my toddler strapped to my chest! And we ate it with lotus red rice. Super delicious.

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