Preheat the oven to 400ºF

Line a baking sheet with a large enough piece of tinfoil to wrap around and seal the entire fillet. Lay the fish in the centre, skin-side down, and salt it generously.

Place a skillet over medium heat. Once hot, melt the butter and add the smashed garlic to the pan. Sauté the garlic for a few minutes, stirring constantly, until it starts to soften and becomes quite fragrant. Make sure the butter doesn’t brown!

Remove the pan from the heat and discard the garlic. Fold the sides of the foil off the pan slightly (so the butter pools toward the fish), and pour the melted butter over the entire fillet. Lay the lemon slices evenly overtop of the fish, and seal the foil around it completely. Place it in the oven to bake for approximately 22-25 minutes.

While the trout is baking, get started on the pangrattato. Wipe the skillet clean and return it to medium heat. Once hot, add the olive oil to the pan, then add the breadcrumbs and allow them to cook, stirring constantly, for about 5 minutes or until golden brown.

Add the minced garlic, pistachios, pumpkin seeds, and red pepper flakes to the breadcrumb mixture, and allow to cook for another 2-3 minutes. The mixture should be fragrant and darkened in colour. Salt and pepper it to taste, and remove it from the heat. Stir in the parsley and zest of one lemon, cover, and set aside.

When the fish is done, it will be opaque and flake easily at the prick of a fork. Check it in the thickest areas to be sure, and return it to the oven for a few extra minutes at a time, if it’s not quite done.

Once finished, remove the fish from the oven. Open the foil, cover with the pangrattato mixture and squeeze the juices of the zested lemon overtop. The meat of the fish will slide right off the skin, making easy to divide and serve!

Enjoy!