Sheet-Pan Trout With Garlicky Broccolini - Alison Roman
The benefits of cooking trout whole, butterflied go beyond visual appeal—the large piece drastically reduces the risk of overcooking, and the longer roasting time gives other vegetables on the pan...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alisoneroman.com.
Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Serving platter
- Plate
- Trivet
Ingredients
- 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
- black pepper
- 2 whole butterflied trout , about 12 ounces each, heads removed if you like
- 2 bunches broccolini , ends trimmed
- 2 tablespoons capers , chopped
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