Steelhead Trout with Roasted Brussels Sprouts and Lemon-Dill Sauce

Ingredients

Steelhead trout fillets

4 (6-ounce) fillets

Brussels sprouts

1 pound, trimmed and halved

Olive oil

2 tablespoons

Salt

to taste

Black pepper

to taste

Fresh dill

1/4 cup, chopped

Lemon

1, juiced and zested

Instructions

1. Preheat the oven to 425°F (220°C).
2. On a baking sheet, spread the halved Brussels sprouts and drizzle with 1 tablespoon of olive oil. Season with salt and black pepper to taste, then toss to coat evenly.
3. Roast the Brussels sprouts in the preheated oven for 15-20 minutes, or until they are tender and lightly browned, shaking the pan halfway through for even cooking.
4. While the Brussels sprouts are roasting, season the steelhead trout fillets with salt and black pepper on both sides.
5. In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the trout fillets, skin side down, and cook for 3-4 minutes without moving them, allowing the skin to crisp up. Carefully flip the fillets and cook for an additional 3-4 minutes, or until they are cooked through and flaky.
6. Meanwhile, in a small bowl, whisk together the lemon juice, lemon zest, and chopped dill to create the lemon-dill sauce.
7. Once the trout and Brussels sprouts are ready, plate the trout fillets alongside the roasted Brussels sprouts. Drizzle the lemon-dill sauce generously over the trout.
8. Serve immediately and enjoy this delightful meal!