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1
To Make the Trout:
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2
Heat the oven: Position a rack in the center of the oven and heat to 450 degrees (425 degrees convection).
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3
Line a heavy-duty rimmed baking sheet large enough to hold the fish with parchment paper.
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4
Season the fish: Check the inside of the fish to make sure its clean.
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5
If necessary, give the fish a quick rinse.
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6
Season the inside with salt and pepper.
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7
Layer the lemon slices inside and top with the herbs, folding the stems if necessary so they fit.
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8
Brush the butter over the entire outside surface of the fish and season all over with salt and pepper.
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9
Roast the fish: Roast until the skin is crispy and browned and the flesh is opaque but still moist at the thickest part of the back (check by inserting a knife along the backbone of the fish, at the thickest part, and prying the top fillet away from the bone; it should come away easily but still be moist nearest the bone), 18 to 20 minutes, depending on the thickness of the fish.
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10
An instant-read thermometer inserted in the thickest part should read 130 to 140 degrees.
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11
Serve: Transfer the fish to serving plates and serve immediately.
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12
To Make the Tomato-Orange Relish:
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13
Heat a small skillet (6-inch works well) over medium-high heat.
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14
When the pan is hot, add the oil and shallots.
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15
Saute, stirring often, until the shallots are translucent but not browned, about 1 minute.
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16
Add the tomatoes, vodka or grappa, thyme, a pinch of salt, and a grinding of pepper.
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17
Bring to a gentle boil, then lower the heat and simmer, stirring every once in a while, until the tomatoes have thickened and there is little to no liquid left in the pan, about 6 minutes.
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18
Remove from the heat and stir in the orange zest, orange juice, and capers.
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19
Taste and season again with salt and pepper.
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20
Transfer the relish to a serving bowl and let cool to room temperature before serving.
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21
The relish tastes best at room temperature (not hot), so make this at least 30 minutes ahead of serving.
