Careme

Ingredients

• Fresh Steelhead Trout Fillet (Fresh Farm Raised) 12 oz (reserve remaining for lunch if buying 1 lb) $8.99 (sale) per 1 lb
• Simple Truth Organic® Fresh Lemons Bag 1 lemon (zest + juice) $6.99 per 2 lb bag
• Simple Truth Organic® Rosemary 1 tsp finely chopped (or 1 small sprig) $2.79 per 0.5 oz
• Organic Garlic (or Garlic 1 ct) 2 cloves, grated/minced $6.99 per 1 lb (or $1.50 each)
• Kroger® Brussels Sprouts Halves 12 oz $3.99 per 12 oz
• Organic Red Potatoes 1 lb $2.29 per 1 lb
• Olive oil 2 1/2 tbsp
• Butter (optional) 1 tbsp
• Salt to taste
• Black pepper to taste
• Optional: Dijon mustard 1 tsp (for the trout rub)

Instructions

1. Heat oven to 450°F and set a rack in the middle. Line a sheet pan with foil for easy cleanup.
2. Prep potatoes: halve 1 lb organic red potatoes (about 1–2 inch pieces). Put potatoes in a saucepan, cover with cold water, add 1/2 tsp salt, and bring to a boil. Simmer until just tender, 12–15 minutes. Drain well.
3. Prep brussels sprouts: on the sheet pan, toss 12 oz brussels sprout halves with 1 1/2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread cut-side down.
4. Roast brussels sprouts for 10 minutes to get them started.
5. Smash potatoes: when drained, place potatoes on a cutting board and gently smash each piece with the bottom of a cup. Add smashed potatoes to the sheet pan next to the sprouts. Drizzle potatoes with 1 tbsp olive oil, sprinkle with 1/2 tsp salt and pepper to taste.
6. Roast sprouts + potatoes for 12 minutes more (they should be getting crispy and browned).
7. Prep trout: pat 12 oz steelhead trout dry. In a small bowl mix 2 cloves grated garlic, zest of 1 lemon, 1 tbsp lemon juice, 1 tsp chopped rosemary, 1/2 tsp salt, 1/4 tsp black pepper, and optional 1 tsp Dijon. Rub over the trout.
8. Add trout to the sheet pan, skin-side down, nestling it beside the vegetables (push veggies aside so the fish has direct pan contact).
9. Roast 8–12 minutes, until trout flakes easily and is just opaque (target 125–130°F for medium, 135°F for well-done).
10. Finish: optionally dot potatoes with 1 tbsp butter to melt. Taste brussels sprouts and hit everything with a final squeeze of lemon if you like. Serve trout with crispy potatoes and brussels sprouts.