Step 1

Heat oven to 425°F. In a small bowl, whisk together gochujang, lime juice, and honey. Stir in pressed garlic and grated ginger.

Step 2

On a large rimmed baking sheet, create two long piles of lime slices, then lemongrass, sliced garlic, and ginger matchsticks. With sharp knife, score skin sides of each trout a few times, about 1/8-inch deep, then season inside with 1/4 tsp salt. Rub gochujang mixture all over trout inside and out, sprinkle insides with half of  scallions, then close and place trout on top of lime slice mixture. Roast 3 min.

Step 3

In a medium bowl, toss haricots verts with oil and 1/4 tsp each salt and pepper. Arrange around trout and roast until trout is just cooked through and green beans are just tender, 10 to 12 min. more.

Step 4

Serve green beans with trout topped with cilantro and remaining scallions.