One-Pan Steelhead Trout with Lemon-Garlic Angel Hair

I grew up a latchkey kid in the ’80s, which means I first learned to cook using convenient mixes made by Knorr, Rice-a-Roni, and Hamburger Helper. While this intro to cooking didn’t teach me any real meal-making skills (that would come later with a subscription to Bon Appétit), it did instill in me an appreciation for meals where the pasta could be cooked in one pan, no draining required. 

Later, I figured out that I didn’t need the packets. It’s really quite simple to simmer pasta directly in the sauce — it’s just a matter of getting the ratio of dry pasta to liquid right. Once you figure this out, you can tinker around with adding protein (seared, mild and moist Steelhead trout in this case) and finish the dish with whatever cheese, fresh herbs, and flavorings you see fit (Parmesan, parsley, and lemon here). The results are a one-pan meal that could easily fetch $16 or more in a restaurant, but costs about a third of that when done at home. 

Steelhead trout are a subspecies of trout native to the Pacific and Alaskan waters. They  are anadromous, meaning they spawn in fresh water and then they migrate to the ocean where they grow larger than fresh-water trout. Just like salmon, they then return to fresh water to mate.

Their flesh is light orange, like salmon, but with a milder flavor and juicy texture that even fish-haters love. The fillets tend to be thinner than fat, farm-raised Atlantic salmon, so they cook quickly and stay moist, even when overcooked a bit. 

• Choose a thin strand pasta on the cheaper end of the spectrum. Barilla, American Beauty, De Cecco are all good choices. I’ve found pricier imported brands of 100% semolina flour pasta tend to drink up more moisture. While you can adjust by adding more broth to the pan if needed, I prefer to keep to the liquid ratio I know works. 
• Get the ratio right. I use 3 1/2 cups liquid to 8 ounces of thin strand pasta. To add creaminess, I like to use a combo of broth and milk, but you can opt for a broth-only sauce if you like.  
• Keep the pasta submerged while it’s cooking. I do this by stirring occasionally with a spatula and pushing down gently on the pasta to keep it (mostly) under the liquid as it cooks. 
• Keep checking for doneness. After 5 minutes, taste a strand of pasta to see if it’s done. (It will take longer than the box instructs because you’re cooking at a simmer.) Reduce the heat if the liquid is simmering away too quickly before the pasta is tender. Depending on your stove and the pasta you use, the pasta will be al dente (tender with a tiny bit of chew) around the 8-minute mark. 
• Finish with flavorful add-ins. Because I’m a lemon-lover, I stir in fresh lemon juice and zest for brightness. Parsley, basil, arugula, chives, or baby spinach will add color and freshness, and some cheese adds a nice touch of umami. I prefer freshly grated Parmigiano Reggiano, but you could also use Grana Padano (less expensive but with a similar flavor), Pecorino Romano, or even creamy chevre, if you have it on hand.