Everything happening in the food blog-o-sphere leading up to Thanksgiving always makes me want to drop everything and bake. So many colors, so many flavors, so many creative sweets. It's a time, when there are so many other things to do, also, that I feel the need to reign it in and pick and choose, because all pumpkin-swirling aside, real-life, real-time, dinner, breakfast and lunch also have to happen and it seems even more important to get in nutrient-rich, protein-based dishes, with intuitive assembly, like this, in. Have I been baking? Why of course. If you follow on Instagram, I've been updating some baking. Favorite of the month was swapping in cranberries and mulling spices into these crumble bars a la Smitten Kitchen. They taste like Christmas.
Shallot-garlic roast ocean trout
1-2 lbs ocean trout fillet, skin-on
1-2 Tbsp butter
1 clove garlic, pressed or grated
1 small shallot, minced
salt + pepper
1/2 a lemon, juiced and zested
Heat the oven to 425 and line a sheet pan with parchment. sprinkle a little salt and pepper on the parchment, then lay the fish skin side down on the paper. Set aside to take the chill off.
In a saucepan, melt butter. Add shallot, sautee to soften, about a minute, then add garlic and stir. Remove from heat immediately and add lemon juice and zest. Swirl to combine, set aside to cool slightly.
Salt and pepper top of fish. With a spoon, spread the shallot mixture on top of the fish to cover. Roast 12-17 minutes depending on thickness of fillet for medium rare. When finished, tent with foil and let rest a few minutes, before sliding a spatula under to remove skin.