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Crispy Steelhead Trout & Creamy Dijon Sauce
with Roasted Potatoes, Peppers & Brussels Sprouts
40 MIN
+$7.50/serving
4 Servings
From the Test Kitchen
INGREDIENT IN FOCUS
Similar in appearance to salmon, steelhead trout is a mild, slightly sweet fish with a rich, bright orange flesh and delicate skin that turns deliciously crispy when cooked in the pan.
WHY WE LOVE THIS DISH
We’re giving these trout fillets a touch of French bistro flair by finishing them with spoonfuls of a piquant pan sauce made with cream, vegetable demi-glace, and whole grain dijon.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories870 Cals (est.)
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fresh
ingredients
Title
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4 Skin-On Steelhead Trout Fillets
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1 lb Brussels Sprouts
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1¼ lbs Fingerling Potatoes
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1 bunch Parsley
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1 Shallot
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2 Tbsps Whole Grain Dijon Mustard
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½ cup Cream
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2 oz Balsamic-Marinated Cipolline Onions
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2 Tbsps Vegetable Demi-Glace
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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2 Red, Yellow, Or Orange Bell Peppers
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds. Peel and thinly slice the shallot. Roughly chop the onions. In a large bowl, combine the sliced shallot, chopped onions, and a drizzle of olive oil; season with salt and pepper. Roughly chop the parsley leaves and stems.
2
Roast the potatoes
Place the halved potatoes on a sheet pan; drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer, cut side down. Roast, flipping halfway through, 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
3
Roast the vegetables
Meanwhile, place the halved brussels sprouts and quartered peppers on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
4
Cook the fish
Meanwhile, pat the fish dry with paper towels. Season only on the skinless side with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.
*An instant-read thermometer should register 145°F.
5
Make the pan sauce
To the pan of reserved fond, add the cream (carefully, as it may splatter), demi-glace, and mustard; season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
6
Finish & serve your dish
To the bowl of prepared shallot and onions, add the roasted potatoes and vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the cooked fish and pan sauce. Garnish with the chopped parsley.
1
Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds. Peel and thinly slice the shallot. Roughly chop the onions. In a large bowl, combine the sliced shallot, chopped onions, and a drizzle of olive oil; season with salt and pepper. Roughly chop the parsley leaves and stems.
2
Roast the potatoes
Place the halved potatoes on a sheet pan; drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer, cut side down. Roast, flipping halfway through, 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
3
Roast the vegetables
Meanwhile, place the halved brussels sprouts and quartered peppers on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
4
Cook the fish
Meanwhile, pat the fish dry with paper towels. Season only on the skinless side with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.
*An instant-read thermometer should register 145°F.
5
Make the pan sauce
To the pan of reserved fond, add the cream (carefully, as it may splatter), demi-glace, and mustard; season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
6
Finish & serve your dish
To the bowl of prepared shallot and onions, add the roasted potatoes and vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the cooked fish and pan sauce. Garnish with the chopped parsley.
Tips from Home Chefs