Grilled Trout with Brussels Sprout Hash and Lemon Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like something from a fancy restaurant. Fresh trout is packed with omega 3 fatty acids that are wonderful for your heart, and when you pair it with a crispy brussels sprout hash and bright lemon herb butter, you've got a meal that feels indulgent without being complicated. The pancetta adds incredible flavor to the hash while the grilled trout stays moist and delicate. It's the kind of dish that impresses guests but honestly requires minimal fuss in the kitchen, making it perfect for a stress free dinner at home.
Ella x
Ingredients
- 4fresh trout fillets(6 oz each, skin on)
- 1 poundbrussels sprouts(trimmed and halved)
- 4 ouncespancetta(diced)
- 6 tablespoonsunsalted butter(softened)
- 3 tablespoonsfresh lemon juice
- 2 teaspoonsfresh thyme(chopped)
- 2 teaspoonsfresh parsley(chopped)
- 2garlic cloves(minced)
- 4 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Prepare the lemon herb butter by mixing softened butter with minced garlic, lemon juice, lemon zest, thyme, and parsley. Season with a pinch of salt and refrigerate.
Tip: Make this mixture 30 minutes ahead so flavors meld together beautifully.
- 2
Cook the diced pancetta in a large skillet over medium-high heat for 5-6 minutes until crispy. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of fat in the pan.
Tip: Don't drain all the fat—it adds amazing flavor to the brussels sprouts.
- 3
Add the halved brussels sprouts to the same skillet with the pancetta fat. Cook undisturbed for 3-4 minutes until they develop a golden crust, then stir and cook another 5-7 minutes until tender and caramelized.
Tip: Let them sit without stirring initially to get that beautiful golden exterior.
- 4
Return the pancetta to the brussels sprouts, season with half the salt and pepper, and keep warm on low heat.
- 5
Preheat your grill to medium-high heat (around 400°F). Pat the trout fillets dry with paper towels and brush both sides with olive oil.
Tip: Dry fillets prevent sticking and help achieve better crust development.
- 6
Season the trout fillets generously on both sides with remaining salt and pepper. Place skin-side down on the grill grates and cook for 4-5 minutes without moving them.
Tip: The skin will crisp up beautifully if you resist the urge to flip too early.
- 7
Gently flip the fillets using a wide spatula and cook for another 3-4 minutes on the flesh side until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
Tip: Avoid pressing down on the fish while cooking—it will cook through more gently this way.
- 8
Transfer the grilled trout to serving plates and top each fillet with a generous dollop of the lemon herb butter. Serve alongside the brussels sprout hash and any remaining pancetta pieces.
Tip: The warm fish will melt the herb butter into a silky sauce.
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