Sheet-Pan Trout with Garlicky Broccolini

cooking.nytimes.com

I've done this dish many times, but get best results by first blanching the broccolini and searing the trout in a cast-iron pan on the stove to crisp the skin. Then I put the pan (with fish, broccolini, lemon slices and capers) into the oven for at most 3-4 minutes (145 degrees on thermometer. Finish with a bright green sprinkling of chopped parsley. The peppers can be too strong for the fish

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 and black pepper

2 whole butterflied trout, about 12 ounces each, heads removed if you like

2 bunches broccolini, ends trimmed

2 tablespoons capers, chopped

Directions at cooking.nytimes.com

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