Black Garlic Trout
This black garlic trout is the perfect balance of rich, savoury, and fresh. The umami-packed black garlic paste melts into the fish as it bakes, while the asparagus roasts to tender perfection. And because crispy fish skin is too good to waste, we’re pan-frying it until it’s golden and crackly for the ultimate finishing touch. Simple, flavourful, and just a little fancy!
Ingredients
- 2 trout fillets
- 10 asparagus stalks (trimmed)
- 1-2 tbsp olive oil
- 8-10 cloves Black Garlic (sliced)
- ¼ tsp salt
- ½ tsp pepper
- 1 tbsp fresh dill (chopped)
- ½ lemon (sliced into rounds)
- ½ lemon wedges for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Line a small baking tin with parchment paper.
- Carefully remove the skin from the trout fillets.
- Mash the black garlic with 1 teaspoon of olive oil to form a paste.
- Place the trout fillets skin side down in the center of the tin and brush with half of the remaining olive oil.
- Spread the black garlic paste evenly over the trout.
- Coat the asparagus in the remaining olive oil and place it around the trout.
- Sprinkle salt, pepper, and fresh dill over the trout and asparagus.
- Top with lemon slices.
- Bake for about 15 minutes or until the trout is cooked through.
- Heat a non-stick skillet over medium heat.
- Salt and pepper the trout skin, then place it in the skillet.
- Cook the skin until crispy, checking occasionally for even cooking.
- Once crispy, remove the trout skin from the skillet and drain excess oil on a paper towel.
- Remove the baked trout and asparagus from the oven, and discard the lemon slices.
- Serve the trout and asparagus topped with crispy trout skin and your favourite sides!
- Enjoy your crispy trout with black garlic and asparagus!
Notes
- Customization: You can swap the asparagus for another vegetable like green beans, spinach, or roasted Brussels sprouts to suit your taste or what you have available.
- Black Garlic Paste Alternative: If you prefer more texture, you can finely chop the black garlic instead of mashing it into a paste. It will soften as it bakes, adding little pockets of rich, sweet umami.
- Cooking Tip: If you want an even crispier skin on the trout, make sure to pat the fish dry with a paper towel before cooking. This helps remove excess moisture, allowing for a crispier finish when searing.
- Serving Suggestions: This dish pairs well with a side of roasted potatoes, quinoa, or a light salad with a lemon vinaigrette to complement the rich flavours of the trout.
- Other Fish Options: This recipe works beautifully with salmon, redfish or even cod. (cooking times will vary)
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the fish in a pan or in the oven to avoid overcooking.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife
