Pan-Seared Trout with Roasted Brussels Sprouts and Sweet Potato
Flaky pan-seared trout paired with tender roasted Brussels sprouts and sweet potato, a quick and nutritious meal with a touch of lemon and dill.
Ingredients
- Garlic1 clove
- Olive Oil11.1 ml
- Lemon0.3 half
- Salt2 g
- Black Pepper1 g
- Trout Fillet221.6 g
- Sweet Potato138.5 g
- Brussels Sprouts138.5 g
- Dill2.8 g
Instructions
- 1Step 1
Preheat your oven to 200°C (400°F).
- 2Step 2
Peel and dice the sweet potato into 1-inch cubes. Trim and halve the Brussels sprouts.
- 3Step 3
Toss the sweet potato and Brussels sprouts with 15ml of olive oil, minced garlic, salt, and pepper on a baking sheet. Roast for 15-20 minutes, or until tender and slightly caramelized. (Adjust cooking time to fit the 20 min total, if needed, cut smaller or par-boil sweet potato).
- 4Step 4
While vegetables roast, pat the trout fillets dry. Season with salt, pepper, and fresh dill.
- 5Step 5
Heat the remaining 5ml of olive oil in a non-stick pan over medium-high heat. Once hot, place the trout fillets skin-side down.
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