Roasted Trout with Brussels Sprout and Crispy Sage Butter

Instructions

1. 1

   Preheat your oven to 400°F. Pat the trout fillets dry with paper towels and season both sides generously with sea salt and cracked black pepper. Set aside at room temperature for 10 minutes.

   Tip: Drying the fish ensures better browning and crisper skin.

2. 2

   Toss the halved Brussels sprouts in a large bowl with 2 tablespoons of olive oil, salt, and pepper until evenly coated. Spread them cut-side down on a baking sheet and roast for 15-18 minutes until the flat sides are golden brown and caramelized.

   Tip: Don't stir the Brussels sprouts during roasting so the cut sides develop that prized caramelized crust.

3. 3

   While the Brussels sprouts roast, heat a large oven-safe skillet over medium-high heat with the remaining 1 tablespoon of olive oil until shimmering. Place the trout fillets skin-side down in the hot pan and cook for 3-4 minutes without moving them.

   Tip: Resist the urge to move the fish so the skin becomes crispy and golden.

4. 4

   Add 2 tablespoons of butter and the sliced garlic to the pan around the trout. Transfer the skillet to the preheated oven and bake for 8-10 minutes until the fish is opaque and flakes easily with a fork.

   Tip: The internal temperature should reach 145°F for perfectly cooked trout.

5. 5

   Remove the skillet from the oven and carefully transfer the trout fillets to a warm plate. Pour the white wine into the pan, stirring to deglaze and incorporate the flavorful browned bits.

   Tip: The wine will bubble and steam rapidly—stand back to avoid the hot steam.

6. 6

   Return the skillet to the stovetop over medium heat. Add the vegetable broth and simmer for 2 minutes to reduce slightly. Remove from heat and whisk in the remaining 2 tablespoons of cold butter along with the sage leaves until they're fragrant and the butter is melted.

   Tip: Adding cold butter off the heat creates a silky, emulsified sauce.

7. 7

   Arrange the roasted Brussels sprouts on serving plates, top each with a trout fillet skin-side up, and spoon the sage brown butter sauce generously over the fish. Finish with fresh lemon zest and a squeeze of lemon juice.

   Tip: The bright acid from the lemon balances the richness of the butter sauce perfectly.