---
title: Brown Sugar Dijon Glazed Trout
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/brown-sugar-dijon-glazed-trout-5f5fa0e5f8f9c802c074bd77
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Medium
allergens:
  - Milk
  - Fish
tags:
  - Calorie Smart
  - Sodium Smart
  - Carb Smart
  - Seafood
  - Quick
rating: 4.0
rating_count: 2300
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Some found the fish lacking flavor; consider adding extra glaze after cooking.
  - theme: Suggestions
    text: Try reducing oven temperature to prevent brown sugar from burning.
image: "https://images.recipes.furrysalamander.com/brown-sugar-dijon-glazed-trout.avif"
---
Preheat #oven{} to 450°F. Wash and dry all produce. Quarter @lemon{2}. Dice @potatoes{2%medium} into ½-inch pieces. Trim and discard the bottom 1 inch from @asparagus{8%oz}. Mince @chives{2%tbsp}. In a #small bowl{}, combine half the @crème fraîche{¼%cup}, a pinch of @salt{to taste}, a pinch of @black pepper{to taste}, and a squeeze of lemon juice. Set aside.

Place potatoes in a #medium pot{} with enough salted water to cover by 2 inches. Bring to a boil and cook until tender ~{15%minutes}. Reserve ½ cup of the potato cooking liquid, then drain and return potatoes to the pot. Keep covered off heat until ready to mash.

While potatoes cook, in a second #small bowl{}, combine @brown sugar{2%tbsp}, @paprika{½%tsp}, @dijon mustard{1%tbsp}, @olive oil{2%tsp}, juice from 1 lemon wedge, and a big pinch of salt and pepper. Pat @steelhead trout fillets{12%oz} dry with a paper towel and place skin sides down on one side of an oiled #baking sheet{}. Line the sheet with foil first for easy cleanup. Evenly spread the tops of the trout with the brown sugar Dijon glaze.

Toss asparagus on the empty side of the same sheet with a drizzle of olive oil, salt, and pepper. Roast on the top rack until the trout is cooked through and the asparagus is browned and tender ~{10%minutes}.

Mash the potatoes with @butter{2%tbsp} and the remaining crème fraîche until smooth, adding splashes of the reserved potato cooking liquid as needed. Season generously with salt. Stir in half the chives.

Divide potatoes, trout, and asparagus between plates. Sprinkle with the remaining chives. Top the fish and asparagus with the lemon crème fraîche. Serve with any remaining lemon wedges on the side.