Honey Dijon Dill Trout
with Shingled Potatoes & Roasted Brussels Sprouts
Honey Dijon Dill Trout
Sweet honey-Dijon glaze brightens tender trout, paired with shingled potatoes and roasted Brussels sprouts for a crisp, savory dinner with fresh dill.
Ingredients
For 2 servings
- 8 ounce Brussels Sprouts
- 1 unit Chicken Stock Concentrate
- 2 teaspoon Dijon Mustard
- ¼ ounce Dill
- 1 clove Garlic
- 2 teaspoon Honey
- 1 unit Lemon
- 12 ounce Potatoes
- 1 unit Shallot
- 1.5 tablespoon Sour Cream
- 10 ounce Steelhead Trout
Additional Ingredients
- 1 tablespoon Butter
- 8 teaspoon Cooking Oil
- 1 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories820
Protein39g
Carbs59g
Fat51g
Tags:
Protein SmartFiber SmartLow SodiumMass Gain FriendlySeasonal
⚠️Allergens:
🐟Fish🥛MilkSwaps and substitutions
For dairy-free, replace the sour cream with plain unsweetened plant yogurt or a dairy-free sour cream. For egg-free or mustard-sensitive diners, swap the Dijon for a little extra lemon and a touch of vinegar, and use maple syrup instead of honey if needed.
What to serve with it
Serve with a crisp green salad or simple cucumber slaw to brighten the rich fish and potatoes. A chilled white wine or sparkling water with lemon fits the tangy, herby flavors well.
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