Crispy Honey Dijon Dill Trout with Shingled Potatoes and Roasted Brussels Sprouts

This dish is a showstopper: perfectly seared trout with a glossy honey Dijon dill sauce, accompanied by shingled potatoes that are crispy on the outside and tender within, plus roasted Brussels sprouts brightened with lemon zest. It feels like a fancy meal but comes together in just 35 minutes.

The combination of sweet honey, tangy Dijon and fresh dill creates a sauce that beautifully complements the rich trout. The potatoes are sliced thin and roasted in a single overlapping layer for even cooking, while the Brussels sprouts get a final sprinkle of lemon zest for a burst of sunshine. It’s the height of sophistication-without the fuss.

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Ingredients

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

8 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ¼-inch-thick rounds. Peel and mince or grate garlic. Trim and halve Brussels sprouts lengthwise. Halve, peel and mince shallot. Pick and finely chop fronds from dill. Zest and quarter lemon.
2. In a large bowl, toss potatoes with 2 TBSP oil (4 TBSP for 4 servings), garlic and a couple big pinches of salt and pepper until thoroughly coated. Arrange potatoes on one side of a baking sheet in a single overlapping layer (for 4, layer potatoes across entire sheet). TIP: Be sure to shingle the potatoes in a single layer so they cook evenly. Roast on top rack for 5 minutes (you’ll add the Brussels sprouts then).
3. Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully add Brussels sprouts to empty side; toss with a drizzle of olive oil, salt and pepper. (For 4 servings, leave potatoes roasting; add Brussels sprouts to a second baking sheet and roast on middle rack.) Return sheet to top rack until Brussels sprouts and potatoes are browned and tender, 15-18 minutes more.
4. While Brussels sprouts and potatoes roast, pat trout dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add trout, skin sides down, to hot pan. Cook until skin is crispy, 5-6 minutes. Flip trout; continue cooking until opaque and cooked through, 4-6 minutes more. Turn off heat; transfer to a plate. Wipe out pan.
5. Heat a drizzle of oil in same pan over medium-high heat. Add shallot; cook, stirring, until slightly softened, 2-3 minutes. Stir in mustard, stock concentrate, honey and ¼ cup water (⅓ cup water for 4 servings). Simmer until slightly thickened, 2-3 minutes. Turn off heat. Stir in sour cream, half the chopped dill, juice from one lemon wedge and 1 TBSP butter until melted and combined. (For 4, use all the chopped dill, juice from two lemon wedges and 2 TBSP butter.) Season with salt and pepper.
6. Carefully toss Brussels sprouts with a pinch of lemon zest to taste. Divide potatoes, Brussels sprouts and trout between plates. Spoon half the sauce over trout. Serve with remaining sauce and remaining lemon wedges on the side. Trout is fully cooked when internal temperature reaches 145°F.

Recipe Tips

FAQ

Can I use another type of fish?

Yes, you can substitute steelhead trout with salmon or arctic char. Adjust cooking time as needed until the fish is opaque and flakes easily.

Can I make this dish dairy-free?

To make it dairy-free, omit the butter and sour cream. For the sauce, try using a dairy-free butter alternative and a dairy-free sour cream or plain coconut yogurt.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to maintain crispiness.