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Pan-Seared Trout with Roasted Brussels Sprouts and Sweet Potato

Pan-Seared Trout with Roasted Brussels Sprouts and Sweet Potato

Ingredients (Serves 1)

Trout Fillet170 g
Brussels Sprouts200 g
Sweet Potato150 g
Olive Oil17 ml
Lemon0.3 whole
Dill2 g
Salt1 pinch
Black Pepper1 pinch

Instructions

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.
2
Step 2: Roast vegetables for 15 minutes, or until tender and lightly caramelized, flipping halfway through.
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.
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.
5
Step 5: Squeeze fresh lemon juice over the cooked trout. Serve immediately with the roasted Brussels sprouts and sweet potato.
Pan-Seared Trout with Roasted Brussels Sprouts and Sweet Potato
Featured Recipe
Dinner
20 min
Medium
Low Carb
Low Cal
Quick Meal
0

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.

20 min
1 servings
MEDIUM
Dinner
20 min
Medium
Low Carb
Low Cal
Nutrition Facts
0
Calories
0g
Protein
0g
Carbs
0g
Fat
🎉
✨
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Ingredients

Servings:
1
Pantry Staples4
  • Olive Oil17 ml
  • Lemon0.3 whole
  • Salt1 pinch
  • Black Pepper1 pinch
Additional Items4
  • Trout Fillet170 g
  • Brussels Sprouts200 g
  • Sweet Potato150 g
  • Dill2 g

Instructions

  1. 1
    Step 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.

  2. 2
    Step 2

    Step 2: Roast vegetables for 15 minutes, or until tender and lightly caramelized, flipping halfway through.

  3. 3
    Step 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.

  4. 4
    Step 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.

  5. 5
    Step 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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