Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the steelhead trout fillets generously with salt and black pepper on both sides.
3. In an oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the trout fillets skin side down, cooking for 3-4 minutes until the skin is crispy and golden brown.
4. Carefully transfer the skillet to the preheated oven and bake for an additional 8-10 minutes, or until the fish flakes easily with a fork.
5. While the trout is baking, steam the cauliflower florets until tender, about 8-10 minutes. Drain well and set aside.
6. In a separate pan, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
7. Add the steamed cauliflower to the pan and mash with a potato masher or fork until smooth and creamy. Stir in 2 tablespoons of butter, 1 tablespoon of lemon juice, and chopped parsley. Season with salt and pepper to taste.
8. To prepare the zesty lemon butter sauce, melt the remaining tablespoon of butter in a small saucepan over low heat. Stir in 1 tablespoon of lemon juice and a pinch of salt until well combined. Keep warm until ready to serve.
9. To serve, place the crispy steelhead trout fillets on a generous bed of creamy cauliflower mash, drizzle with the lemon butter sauce, and garnish with additional parsley.