Trout en Papillote with Roasted Brussels Sprouts and Shiitake Mushroom Pan-Sauce
Trout en Papillote with Roasted Brussels Sprouts and Shiitake Mushroom Pan-Sauce
Delicate trout baked in parchment with caramelized Brussels sprouts and a savory shiitake pan sauce for a light, elegant dinner with rich umami flavor.
Ingredients
For 2 servings
- 8 ounce Brussels Sprouts
- 1 tablespoon Flour
- 2 clove Garlic
- 1 unit Lemon
- ¼ ounce Parsley
- 12 ounce Rainbow Trout
- ¼ ounce Rosemary
- 2 ounce Shallot
- 4 ounce Shiitake Mushrooms
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 2 tablespoon Butter
- 1 tablespoon Olive Oil
French
PDF
DifficultyEasy
Total Time35m
Calories541
Protein44g
Carbs31g
Fat31g
Tags:
Protein SmartCalorie SmartFiber SmartLow SodiumDietitian Win
⚠️Allergens:
🐟Fish🥛Milk🌾WheatSwaps and substitutions
For a gluten-free version, replace the flour with a gluten-free thickener or leave the sauce a little looser. To make it dairy-free if any butter is used as a finish, swap in olive oil; the fish itself and vegetables stay unchanged.
What to serve with it
Serve with a crisp green salad or simple steamed rice to soak up the savory sauce without overpowering the trout. A chilled white wine or sparkling water with lemon also fits the light, elegant profile.
