Sheet-Pan Trout With Garlicky Broccolini
Heat oven to 450 degrees. Combine garlic, Aleppo pepper, 1/4 cup olive oil and 2 tablespoons lemon juice in a small bowl and season with salt and pepper.
Lay the trout down flat, skin-side down, on a rimmed sheet pan, fitting the two pieces snugly next to each other. Place lemon slices on top of the trout and scatter broccolini and capers around it. Drizzle everything with olive oil and season with salt and pepper.
Place in oven and roast until broccolini has started to lightly char around the edges and the trout is opaque and cooked through, 8 to 10 minutes. Remove from oven and immediately drizzle everything with the olive oil-garlic mixture and let the flavors mingle for a minute or two.
Serve directly from the sheet pan (no shame, just use a trivet). Alternatively, transfer trout to a large serving platter or divide fillets among 4 smaller plates.
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 1/2 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