Honey Dijon Dill Trout

🥘 Ingredients

• black pepper
  1 tsp
• brussels sprouts
  1 bunch
• butter
  1 tbsp
• chicken stock concentrate
  1 unit
• dijon mustard
  1 tbsp
• dill
  1 bunch
• garlic
  2 cloves
• honey
  1 tbsp
• lemon
  1 whole
• olive oil
  2 tbsp
• potatoes
  2 medium
• salt
  1 tsp
• shallot
  1 whole
• sour cream
  2 tbsp
• steelhead trout
  2 fillets
• water
  ¼ cup

🍳 Cookware

• large bowl
• baking sheet
• large skillet

1. 

   1

   Preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ¼-inch-thick rounds. Peel and mince garlic . Trim and halve brussels sprouts lengthwise. Halve, peel, and mince shallot . Pick and finely chop fronds from dill . Zest and quarter lemon .

   potatoes: 2 medium, garlic: 2 cloves, brussels sprouts: 1 bunch, shallot: 1 whole, dill: 1 bunch, lemon: 1 whole
2. 

   2

   In a large bowl , toss potatoes with olive oil , garlic, and a couple big pinches of salt and black pepper until thoroughly coated. Arrange potatoes on one side of a baking sheet in a single overlapping layer. Roast on top rack ⏱️ 5 minutes .

   olive oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Remove sheet from oven. Carefully add brussels sprouts to empty side; toss with a drizzle of olive oil, salt, and pepper. Return sheet to top rack until brussels sprouts and potatoes are browned and tender, ⏱️ 15 minutes .
4. 

   4

   Pat steelhead trout dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large skillet over medium heat. Add trout, skin sides down, to hot pan. Cook until skin is crispy, ⏱️ 5 minutes . Flip trout; continue cooking until opaque and cooked through, ⏱️ 4 minutes more. Turn off heat; transfer to a plate. Wipe out pan.

   steelhead trout: 2 fillets
5. 

   5

   Heat a drizzle of oil in same pan over medium-high heat. Add shallot; cook, stirring, until slightly softened, ⏱️ 2 minutes . Stir in dijon mustard , chicken stock concentrate , honey , and water . Simmer until slightly thickened, ⏱️ 2 minutes . Turn off heat. Stir in sour cream , half the chopped dill, juice from one lemon wedge, and butter until melted and combined. Season with salt and pepper.

   dijon mustard: 1 tbsp, chicken stock concentrate: 1 unit, honey: 1 tbsp, water: ¼ cup, sour cream: 2 tbsp, butter: 1 tbsp
6. 

   6

   Carefully toss brussels sprouts with a pinch of lemon zest to taste. Divide potatoes, brussels sprouts, and trout between plates. Spoon half the sauce over trout. Serve with remaining sauce and remaining lemon wedges on the side.