Roasted Trout Recipe

Preheat and prepare trout

Preheat oven to 425°F (220°C). Pat trout dry with paper towels. Rub each trout (or fillet) all over with 1 tbs olive oil, then season inside and out with 1/2 tsp kosher salt and 1/2 tsp black pepper. Slice lemon in half; reserve one half for roasting and cut remaining half into wedges for serving. Tuck 2 thyme sprigs and half a lemon half into the cavity of each trout (or place thyme and lemon slices on top of fillets).

Roast

Place trout on a rimmed baking sheet lined with parchment or lightly oiled. Roast in the preheated oven for 12–18 minutes, depending on thickness, until flesh is opaque and flakes easily with a fork (internal temp ~ 130–140°F for medium). Remove from oven and let rest 3 minutes before serving.

While oven is preheating, toss cubed sweet potatoes with 1 tbs melted butter, 1 tbs maple syrup, 1 tsp ground cinnamon and 1/2 tsp kosher salt. Spread in an even layer on a small baking sheet or ovenproof dish. Roast in the same 425°F oven for 20–25 minutes, stirring once halfway, until tender and edges are caramelized. Keep warm.

Heat 1 cup vegetable oil in a heavy 10-inch skillet over medium-high heat until shimmering (or shallow-fry in 1/2-inch oil). Pat broccoli very dry. Working in one layer without crowding, fry broccoli for 2–3 minutes per side until bright green and edges blister and lightly char. Use tongs to remove to a paper-towel-lined plate. Immediately while hot, sprinkle with 1/2 tsp kosher salt and toss with sliced garlic and 1 tsp red pepper flakes in the hot skillet (no extra oil) for 30–45 seconds to bloom the aromatics. Transfer to a serving dish.

In a small skillet over medium heat, add 1 tsp olive oil. Add sliced sausage and cook, stirring occasionally, until browned and slightly crisp on edges, about 4–6 minutes. Remove from heat and keep warm. If sausage releases a lot of fat, drain off excess but reserve a little to toss with the broccoli or sweet potatoes if desired.

Toast pecans

In a dry skillet over medium heat, toast chopped pecans until fragrant and slightly darker, 3–4 minutes, shaking the pan frequently. Transfer to a bowl and set aside.

Make brown butter

In the same skillet, melt 6 tbs (3/4 stick) unsalted butter over medium heat. Swirl occasionally and watch carefully as milk solids foam and then turn golden-brown; this will take 4–6 minutes. Remove from heat as soon as it smells nutty and you see brown specks. Immediately stir in toasted pecans, 1 tsp apple cider vinegar, 1 tsp maple syrup, and 1/2 tsp kosher salt. Taste and add remaining 1/2 tsp salt if needed. Keep warm.

Arrange roasted trout on plates alongside roasted sweet potatoes and fried broccoli. Scatter browned Surry sausage slices over vegetables. Spoon warm pecan brown butter generously over the trout and a little over the sweet potatoes. Garnish with lemon wedges and remaining thyme sprigs. Serve immediately.