Step 1 (5 minutes): Preheat oven to 200°C (390°F). Rinse 160g quinoa under cold water and place in a small saucepan with 320ml water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed and quinoa is fluffy. Let it rest, covered, for 5 minutes after cooking.

Step 2 (5 minutes): Wash and trim 300g Brussels sprouts, halving any larger ones. Toss with 10ml olive oil, 1g garlic powder, 1g salt, and 0.5g pepper on a baking sheet. Roast in the preheated oven for 15-20 minutes, or until tender and slightly caramelized, shaking the pan halfway through. (Start roasting at the same time as quinoa for simultaneous cooking).

Step 3 (2 minutes): Pat dry 300g trout fillets with paper towels. Season both sides with 2g salt, 1g pepper, and 2g dried dill.

Step 4 (6 minutes): Heat 10ml olive oil in a large non-stick skillet over medium-high heat. Once hot, place the trout fillets skin-side down (if applicable) and sear for 3-4 minutes per side, until the skin is crispy and the fish is cooked through and flakes easily. (Ensure Brussels sprouts are almost done when starting trout).

Step 5 (0 minutes): Serve the pan-seared trout immediately with roasted Brussels sprouts and quinoa. Squeeze fresh lemon juice from 100g lemon over the fish before serving.