Honey Dijon Dill Trout with Shingled Potatoes and Roasted Asparagus

This honey Dijon dill trout is the perfect weeknight dinner that feels fancy without the fuss. The fish is pan-seared until the skin is crispy, then topped with a tangy-sweet sauce made with honey, Dijon mustard and fresh dill. It’s served alongside shingled potatoes that roast up crispy on the outside and tender inside, plus roasted asparagus brightened with lemon zest.

Everything comes together in just 35 minutes, making it ideal for a special date night or a quick family meal. The combination of flavors and textures is sure to impress and the simple preparation means you can spend less time in the kitchen and more time enjoying your meal.

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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

6 ounce AsparagusView 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 discard woody bottom ends from asparagus. 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 15 minutes (you’ll add the asparagus then).
3. Once potatoes have roasted 15 minutes, remove sheet from oven. Carefully add asparagus to empty side; toss with a drizzle of olive oil, salt and pepper. (For 4 servings, leave potatoes roasting; add asparagus to a second baking sheet and roast on middle rack.) Return sheet to oven until asparagus is slightly softened and potatoes are browned and tender, 10-12 minutes more.
4. While asparagus 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 to pan skin sides down. 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 and 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 everything is incorporated. (For 4, all the chopped dill, juice from two lemon wedges and 2 TBSP butter.) Season with salt and pepper.
6. Carefully toss asparagus with a pinch of lemon zest to taste. Divide potatoes, asparagus and trout between plates. Spoon half the sauce over trout. Serve with remaining sauce and remaining lemon wedges on the side. Note: Trout is fully cooked when internal temperature reaches 145°F.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute steelhead trout with salmon or another firm fish fillet. Adjust cooking time as needed.

Can I make this dish dairy-free?

To make it dairy-free, omit the butter and sour cream. The sauce will be thinner but still flavorful. You can also use dairy-free alternatives.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or oven to avoid overcooking the fish.