Sometimes the most flavorful dishes are the easiest. Oven baked trout with roasted Brussels sprouts is definitely one of them. It's a healthy and light choice for dinner which requires little preparation and time.
Trout is an excellent choice of omega-3, vitamin B12 and B3 and minerals. Therefore it improves the nervous and digestive system function, promotes brain health and prevents against anti-inflammatory disorders. Baking trout isn't difficult and is an excellent way to retain the flavor and healthy qualities of the fish. Brussels sprouts are simply seasoned with salt, pepper, and olive oil, then slow-roasted in a very hot oven until brown. Trout can be also pan-fried and served with mushroom risotto.
This is one of my go to recipe when I what something nutritious, light and delicious for dinner. I always use fresh trout and I advise you to do the same because it's much more flavorful.
Yield: 2 servings Time: 45 minutes
- 2 trout fillets
- 250 g (1/2 pound) Brussels sprouts
- 1 tablespoon butter, cut in 4 pieces
- 2 tablespoons olive oil
- 1 lemon, sliced
- Preheat the oven to 205 °C (400 °F).
- Sprinkle the fillets with salt, pepper and thyme. Place fillets in baking dish or pan,
skin side down.
- Place 2 pieces of butter and 2 lemon slices on each fillet. Set aside.
- Cut off the brown ends of the Brussels sprouts, pull off any yellow outer leaves and halve them.
- Mix them in a bowl with the olive oil, salt and pepper.
- Pour onto a baking sheet, and place on center oven rack.
- Roast for 25-35 to minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
- Ten minutes before the Brussels are done, place the trout in the oven.
- Bake the trout until the fish flakes easily with a fork.
- Serve immediately with lemon slices.
Tips and Tricks:
- Serve roasted Brussels sprouts hot or at least warm - they will keep warm and delicious for up to 30 or even 45 minutes if you cover them and set them in a warm place.