---
title: Honey Dijon Dill Trout
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/honey-dijon-dill-trout-68b5749403cb695c13f8512f
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Medium
allergens:
  - Fish
  - Milk
tags:
  - High Protein
  - Seafood
  - Quick Dinner
rating: 4.5
rating_count: 1500
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the honey Dijon dill sauce, calling it delicious and amazing
  - theme: Ease of prep
    text: Most found it quick and easy to cook, though a few struggled with potato and Brussels sprout cooking times
image: "https://images.recipes.furrysalamander.com/honey-dijon-dill-trout.avif"
---
Preheat oven to 425 degrees. Wash and dry produce. Cut @potatoes{2%medium} into ¼-inch-thick rounds. Peel and mince @garlic{2%cloves}. Trim and halve @brussels sprouts{1%bunch} lengthwise. Halve, peel, and mince @shallot{1%whole}. Pick and finely chop fronds from @dill{1%bunch}. Zest and quarter @lemon{1%whole}.

In a #large bowl{}, toss potatoes with @olive oil{2%tbsp}, garlic, and a couple big pinches of @salt{1%tsp} and @black pepper{1%tsp} until thoroughly coated. Arrange potatoes on one side of a #baking sheet{} in a single overlapping layer. Roast on top rack ~{5%minutes}.

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}.

Pat @steelhead trout{2%fillets} 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.

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{1%tbsp}, @chicken stock concentrate{1%unit}, @honey{1%tbsp}, and @water{¼%cup}. Simmer until slightly thickened, ~{2%minutes}. Turn off heat. Stir in @sour cream{2%tbsp}, half the chopped dill, juice from one lemon wedge, and @butter{1%tbsp} until melted and combined. Season with salt and pepper.

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.