Delicious and easy dish. My only quibble is that neither the lemons or the broccoli were adequately cooked In the recommended time. I recommend blanching the broccolini first.
1
So excited that the fabulous Alison Roman is writing for NYTimes Cooking! My friend made this first recipe last night. It is fantastic.
2
That vinaigrette looks like a winner! Going to try this recipe ASAP. And Alison Roman, welcome to NYT! Love your book, love your recipes and looking forward to this column.
4
What kind of trout?
The farmed kind, usually Rainbow, from Idaho, available boned at most fish mongers. And very reasonably priced.
Unless, of course, you want to catch and sleeve bone it yourself
Could this fad of showing sheet pans that have never been washed die already? Not that difficult to clean the pan after each use, instead of years of baked on grease.
Some of my pans are 40+ years old and don't look like that!
4
@ maxie l.a.
You put a finger on the least enjoyable aspect of cooking: washing and cleaning up. Alas, the days of kitchen maids are long gone and devoted home cooks have either to bear the cross of kitchen chores, or delegate them to willing family members. :--))
4
A great idea for a series. Who doesn't want good meals fixed quickly? Reminds me of Pierre Franey's 60 Minute Gourmet but for today's cooks and kitchens.
9
What is wrong with enjoying the fish as it is? I don't get hiding it's wonderfulness under other tastes.
1
Love this! Great idea for a column and looking forward to reading them biweekly!
8
Love the name "Sheet-Pan Trout With Garlicky Broccolini". The photographs are so impressive and suggestive, I can practically taste this magnificent trout and it's accompanying garlicky broccolini along with the capers, lemons and flavorful vinaigrette. The pictures grab my attention and the detailed writing sells the article and the recipe. Wonderful job!!
11
Even better: https://www.amazon.com/New-York-Times-60-Minute-Gourmet/dp/0812933028
I’m so psyched about this “unfussy” cooking column. And I can’t wait to try the trout recipe. I also hope you plan to include some vegetarian options. Bon Appétit!
9
Groan! More ‘garlicky ‘ recipes.
5
Could this recipe apply to other fish, perhaps striped bass or blackfish? Would a fishmonger be willing to butterfly, do you think?
1
This works for most any fish. I'm not a trout fan and would use just about any other seafood such as pollock or salmon.
2
It’s disappointing not to be able to get the recipe without going through signing-in hoops. Wish access to the recipes were as well done and easy as the authors information
7
This is a wonderful idea for many reasons. Might you consider something similar for vegetarian and vegan dishes or find a way to let those of us who prefer plant-based eating to join in. I excitedly opened the article only to be a little repulsed. Some of us are very aware of, and sensitive to, the amount of violence against animals involved in animal food production and avoid such images. Yes even fish suffer. Thank you for any consideration.
2
I liked Alison's content at Bon Appetit, I am looking forward to her work here!
8
Very much looking forward to this series! I am hoping biweekly means twice a week and not every other week.
8
To be fair, I feel like baking fish on a baking sheet isn't really proprietary. It's an extremely common way to cook fish and meats.
1
Bi-weekly means every other week.
1
I like the premise of this column. But I might have suggested starting off with something that doesn't sound nearly identical to the "Trout with Chive Butter" that Melissa Clark published a year ago. (Clark has also promoted the sheet pan for fast easy dinners--the most recent iteration touting the quarter-sheet pan, so that fish and that broccolini can cook for the time each needs.)
13
I look forward to following this column - we are in desperate need of new dishes that are weeknight-friendly in our home!
9
Kudos to Ms. Roman and her mother. But my preference is grilled trout with lemon added later. Goes extremely well with dry Riesling.
2
That looks amazing and is totally something I would make, and my older child would eat with us.
3
A few years ago, I made baked salmon with orange slices layered on top. My 6-year-old, normally a very adventurous eater, took one glance and shrieked "It looks too weird to eat!" Quite a moment of mom triumph, I must say.
19