Step 1 (5 minutes prep): Preheat your oven to 200°C (390°F). Rinse the quinoa thoroughly under cold water. Trim and halve the Brussels sprouts. Mince the garlic and roughly chop the fresh dill. Slice half a lemon into thin rounds.

Step 2 (5 minutes prep): In a medium bowl, toss the Brussels sprouts with 10 ml of olive oil, half of the minced garlic, salt, and black pepper. Place them on one side of a baking sheet lined with parchment paper.

Step 3 (2 minutes prep): Pat the trout fillets dry with paper towels. Season both sides with salt, black pepper, the remaining minced garlic, and chopped dill. Drizzle with 5 ml of olive oil and place lemon slices on top of each fillet. Place the fillets on the other side of the baking sheet.

Step 4 (15 minutes cook): Place the baking sheet in the preheated oven. Bake for 15-18 minutes, or until the trout is cooked through and flakes easily with a fork, and the Brussels sprouts are tender and slightly caramelized.

Step 5 (15 minutes cook): While the fish and sprouts are baking, cook the quinoa. In a small saucepan, combine the rinsed quinoa with 220 ml of water (for 110g quinoa) and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.