Roasted Trout with Meyer Lemon Vinaigrette
Chef-owners at Los Angeles restaurants Jon & Vinny’s, animal and Son of a Gun—the last an homage to the fish shacks they grew up with in Florida—Jon Shook and Vinny Dotolo always purchase the freshest fish they can find. “We like to put our nose right up to the fish, even when we’re at the butcher,” they explain. Using a fish pan with low, flared sides makes it easy to turn the fish fillets and helps ensure they don’t stick to the pan.
For the trout:
- 2 skin-on trout fillets, each 4 to 6 oz. (125 to 180 g)
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 1 Tbs. all-purpose flour
- 3 Tbs. unsalted butter, cut into pieces
For the sauce:
- 1 Meyer lemon
- 1/4 cup (1 oz./30 g) sliced almonds
- 1 1/2 tsp. finely chopped fresh flat-leaf parsley
- Kosher salt and freshly ground pepper
Preheat an oven to 450°F (230°C).
Season the fish on both sides with the salt and pepper and lightly dust both sides with the flour. Scatter the butter pieces in a fish pan or fry pan and arrange the fish in the pan on top of the butter, skin side up. Transfer to the oven and roast just until the fish is opaque throughout and the skin is crispy, about 15 minutes.
Meanwhile, using a sharp paring knife, cut a slice from the top and bottom of the lemon, cutting through the peel and pith. Stand the lemon upright and, following the contour of the fruit, cut away the peel and pith. Holding the lemon over a small bowl to catch the juice, cut between the membranes to release each segment. Cut each into 2 pieces and set aside in a separate bowl.
When the fish is finished cooking, remove from the oven and transfer the fillets to individual plates. Add the almonds, the lemon segments and reserved juice, and the parsley and stir until combined. Season with salt and pepper to taste, drizzle over the fish and serve immediately. Serves 2.
Adapted from a recipe by Jon Shook and Vinny Dotolo, Chef/Owners of animal, Son of a Gun and Jon & Vinny’s