Roasted Trout with Brussels Sprout and Crispy Sage Butter
Prep
20 mins
Cook
28 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes restaurant quality. Roasted trout is such a healthy choice, packed with omega 3 fatty acids that are wonderful for your heart and brain. The crispy sage butter brings incredible flavor without any fuss, and the caramelized brussels sprouts add a nutty sweetness that perfectly complements the delicate fish. Best of all, you need just one pan and basic pantry ingredients. It's simple enough for a busy Tuesday but elegant enough to serve when friends come over.
Ella x
Ingredients
- 4whole trout fillets(skin-on, about 6 oz each)
- ½ kgbrussels sprouts(trimmed and halved)
- 6 tablespoonsunsalted butter(divided)
- 12fresh sage leaves
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspooncracked black pepper
- 1lemon(zest and juice)
- 3garlic cloves(thinly sliced)
- 59 mldry white wine
- 118 mlvegetable broth
Detail level
Instructions
- 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
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
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
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
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
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
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.
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