Trout is inexpensive, delicious, healthy and a sustainable choice – is there any wonder why I am posting two trout recipes in less than one month? In this one-skillet fish recipe, you start the trout on the stovetop and then transfer to the oven to roast evenly and create a more hands-off recipe. Apples pair wonderfully with the sweet flesh of trout and basil brings in a nice freshness. If trout is not easily available both arctic char, or atlantic salmon would be good substitutes.
Roast Trout with Sautéed Apples and Basil
(serves 2)
Preheat your oven to 400F. Heat a medium sized frying pan to medium heat. Chop the apple into thin slices. Melt the butter in the skillet and add the apple to the pan along with a few grinds of fresh pepper. Fry on both sides until softened.
Remove the skin from the trout and pat dry with a paper towel. Sprinkle both sides with salt and pepper. Push the apples to the side of the pan and place the trout in the pan. Give the trout a little jiggle to avoid it sticking, and arrange the apples around it. Transfer the pan to the oven.
Cooking time will really vary depending on thickness, so check it often. A good rule of thumb is that a 1" fillet will take slightly less than ten minutes on average. Once the trout is almost cooked, cut the basil into thin strands and toss with the apples and over the trout. Place back in the oven for one minute or until fully cooked. Serve hot.
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