Pan-Seared Trout with Roasted Brussels Sprouts and Sweet Potato
A light yet satisfying dinner featuring local pan-seared trout, complemented by earthy roasted Brussels sprouts and sweet potato, perfect for a winter evening.
Ingredients
- Olive Oil17 ml
- Lemon0.3 whole
- Salt1 pinch
- Black Pepper1 pinch
- Trout Fillet170 g
- Brussels Sprouts200 g
- Sweet Potato150 g
- Dill2 g
Instructions
- 1Step 1
Step 1: Preheat oven to 220°C (425°F). Wash and trim Brussels sprouts, halving any large ones. Peel and dice sweet potato into 1-inch cubes. Toss Brussels sprouts and sweet potato with 10ml of olive oil, salt, and pepper on a baking sheet.
- 2Step 2
Step 2: Roast vegetables for 15 minutes, or until tender and lightly caramelized, flipping halfway through.
- 3Step 3
Step 3: While vegetables roast, pat trout fillet dry. Season both sides with salt, pepper, and chopped dill. Heat the remaining 7ml of olive oil in a non-stick skillet over medium-high heat.
- 4Step 4
Step 4: Place trout skin-side down (if applicable) in the hot skillet. Sear for 4-5 minutes until skin is crispy. Flip and cook for another 2-3 minutes, or until cooked through and flaky.
- 5Step 5
Step 5: Squeeze fresh lemon juice over the cooked trout. Serve immediately with the roasted Brussels sprouts and sweet potato.
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