Pan-Seared Trout with Roasted Brussels Sprouts and Herbs
A delightful and healthy dinner featuring locally sourced trout, pan-seared to perfection, served alongside tender roasted Brussels sprouts and potatoes. A simple yet elegant meal highlighting seasonal flavors.
Nutrition Facts
Ingredients
Instructions
Step 1
Preheat your oven to 200°C (390°F).
Step 2
Wash and pat dry the 400 grams of trout fillets (1 minute). Season both sides with 1 gram of salt and 1 gram of pepper.
Step 3
Trim the ends of the 400 grams of Brussels sprouts and halve them (4 minutes). Wash and dice the 350 grams of potatoes into 2 cm cubes (4 minutes). Mince the 15 grams of garlic (1 minute).
Step 4
In a large bowl, toss the Brussels sprouts and potatoes with 15 ml of olive oil, minced garlic, 1 gram of salt, and 1 gram of pepper. Spread them in a single layer on a baking sheet.
Step 5
Roast in the preheated oven for 15-18 minutes, or until tender and slightly caramelized (18 minutes).
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