Author Notes
Definitely a simple seafood recipe that pairs nicely with the roasted vegetables! —mtlabor
Ingredients
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2
trout fillets
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salt and pepper to taste
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2
cloves garlic, minced
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1 teaspoon
thyme
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1 teaspoon
basil
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1 teaspoon
paprika
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juice from 1 lemon
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1-2 tablespoons
olive oil, divided
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1 teaspoon
dried parsley
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4
Yukon Gold potatoes, diced
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1/4 pound
Brussels Sprouts, quartered
Directions
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Preheat oven to 400 F.
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In a medium bowl, combine potatoes and brussels sprouts. Mix in 1 tablespoon olive oil, salt, and pepper to taste. Mix well and place in a single layer on baking sheet. Bake in oven for about 25-30 minutes or until potatoes are soft and starting to brown.
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When vegetables are about 5-10 minutes from being finished, heat a large skillet under medium high heat and add remaining olive oil.
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Combine salt, pepper, garlic, thyme, basil, paprika, parsley, and lemon juice. Pour mixture on top of each trout fillet and gently rub in, if desired.
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Place trout, skin side down, in skillet and cook for about 4 minutes, or until skin is nice and golden brown. Carefully flip over and cook an additional 2 more minutes, or until fish is white throughout.
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Serve on top of roasted vegetables and dig in!
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