Honey Dijon Dill Trout with Shingled Potatoes and Roasted Broccoli

This honey Dijon dill trout is the kind of dish that feels like a special occasion but comes together in just 35 minutes. The trout is seared until golden and finished with a sweet-tangy honey Dijon sauce brightened with fresh dill. It’s served alongside crispy shingled potatoes-thinly sliced potatoes roasted until tender inside and golden outside-and roasted broccoli with a pop of lemon zest.

The combination of flavors and textures is simply irresistible: the rich, flaky fish, the creamy dill sauce, the crunchy potatoes and the bright broccoli. It’s a complete meal that’s sure to impress, whether you’re cooking for family or guests.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

8 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C). Wash and dry all produce.
2. Slice potatoes into ¼-inch thick rounds. Toss with 2 teaspoons cooking oil, salt and pepper. Arrange in a single overlapping layer (shingled) on one side of a baking sheet. Roast for 10 minutes.
3. Meanwhile, cut broccoli into small florets. Toss with 2 teaspoons cooking oil, salt and pepper. After potatoes have roasted 10 minutes, add broccoli to the other side of the baking sheet. Roast everything until potatoes are golden and tender and broccoli is lightly charred, about 15 minutes more.
4. While vegetables roast, prepare the sauce. Finely chop dill. Zest and juice half the lemon. Mince garlic and shallot. In a small bowl, combine sour cream, half the dill, a squeeze of lemon juice and a pinch of salt. Set aside.
5. In another small bowl, mix honey, Dijon mustard, remaining dill and a splash of water to thin. Set aside.
6. Pat trout dry with paper towels; season both sides with salt and pepper. Heat 4 teaspoons cooking oil in a non-stick skillet over medium-high heat. Add trout skin-side down and cook until skin is crispy, about 4 minutes. Flip and cook 1-2 minutes more, until just cooked through. Transfer to a plate.
7. Reduce heat to medium. Add butter, garlic and shallot to the skillet; cook 30 seconds until fragrant. Stir in honey-Dijon mixture and chicken stock concentrate. Simmer 1 minute until slightly thickened. Return trout to pan, spoon sauce over and cook 30 seconds.
8. To serve, divide shingled potatoes and roasted broccoli between plates. Top with trout and drizzle remaining pan sauce. Garnish with remaining dill and lemon zest. Serve with sour cream dill sauce on the side.

Recipe Tips

FAQ

Can I use salmon instead of trout?

Yes, salmon is a great substitute. Cooking time may vary slightly depending on thickness.

How do I store leftovers?

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

Can I make this dish dairy-free?

Use a dairy-free sour cream alternative and substitute butter with olive oil or vegan butter.