Sheet-Pan Steelhead Trout & Root Vegetables
Servings:*
4 servingsIngredients
- For the roasted vegetables:
- 2 large shallots, peeled and quartered lengthwise
- 8 baby red potatoes, quartered
- 1 bunch tri-colored carrots, sliced into 2-inch pieces
- 2 tablespoons extra virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 ½ tablespoons balsamic vinegar
- 2 teaspoons honey
- 2 tablespoons chopped fresh parsley, reserve a pinch for the trout
- 2 tablespoons chopped fresh dill, reserve a pinch for the trout
- For the trout:
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 3 sprigs fresh thyme
- 1 tablespoon freshly squeezed lemon juice
- 4 6ounce steelhead trout fillets, skin removed
- Kosher salt, to taste
- 1 lemon, cut into slices
Directions
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Heat the oven to 425 F and warm a large sheet pan in it for 5 minutes.
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Meanwhile, place the shallots, potatoes, carrots, olive oil, salt and black pepper in a bowl and toss to combine.
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Spread out the vegetables evenly on the warm sheet pan and roast for 10 to 12 minutes.
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While the vegetables cook, melt the butter in a small saucepan over medium-low heat and add in the garlic and thyme sprigs. Cook for 3 to 4 minutes until fragrant. Set aside to cool for 5 minutes and then remove the thyme sprigs and stir in the fresh lemon juice.
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Pat the trout fillets dry with a paper towel and season with salt.
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Drizzle the trout fillets with the garlic-thyme butter, coating all sides with your hands or a pastry brush.
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Stir the vegetables and clear some space on the pan for the trout fillets.
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Lower the oven temperature to 375 F and cook for 18 to 20 minutes or until the trout reaches an internal temperature of 145 F.
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Remove the pan from the oven and put the roasted vegetables in a clean bowl.
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In a small bowl, whisk the balsamic vinegar and honey together and toss it with the roasted vegetables. Then add the fresh parsley and dill.
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Transfer the vegetables to a serving dish and top with the trout fillets. Garnish with the remaining fresh herbs and the fresh lemon slices.