Careme

Ingredients

• Fresh Steelhead Trout Fillet 12–14 oz total (2 portions) $9.99 sale (reg $11.99)
• Organic Yukon Gold Potatoes 3/4 lb (about 2 medium), cut into 1-inch chunks $3.99
• Organic Broccoli Bunch 1 bunch, cut into florets $2.99
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99 (3 ct)
• Simple Truth Organic® Baby Dill 2 Tbsp chopped (or more to taste)
• Lemon 1 (zest + 2 Tbsp juice)
• Butter 1 Tbsp (optional but great)
• Olive oil 2–3 Tbsp (pantry)
• Dijon mustard 1 tsp (pantry, optional)
• Salt & black pepper to taste

Instructions

1. Prep: Heat oven to 450°F. Line a sheet pan (or use two pans for extra crispness).
2. Toss potato chunks with 1 Tbsp olive oil, salt, and pepper. Roast 15 minutes.
3. Meanwhile, pat trout dry very well. Season skin side and flesh side with salt and pepper. Chop dill; zest and juice lemon; mince garlic.
4. After 15 minutes, add broccoli to the pan: toss broccoli with 1 Tbsp olive oil, salt, and pepper. Continue roasting 12–15 minutes until potatoes are tender and broccoli is browned at edges.
5. Stove: Heat a nonstick or well-seasoned skillet over medium-high. Add 1 Tbsp oil. Place trout skin-side down and press gently for 20 seconds to prevent curling.
6. Cook until skin is crisp and fish is mostly opaque up the sides, 4–6 minutes (depending on thickness). Flip and cook 30–90 seconds more until just cooked through. Remove to plates, skin-side up.
7. Lower heat to medium. In the same skillet, add butter (or a drizzle of oil) and garlic; cook 20–30 seconds. Add lemon juice and zest; whisk in Dijon if using. Turn off heat and stir in dill.
8. Plate trout with roasted potatoes and broccoli. Spoon lemon-dill sauce over the fish (keep it mostly on the flesh so the skin stays crisp).