Baked Trout Recipe (Sheet Pan Dinner)

Name: Baked Trout Recipe (Sheet Pan Dinner)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Cuisine: Québécoise
Ingredients: 675 g (1.5 lb) whole frozen Brussels sprouts, still frozen; 2 tbsp (30 ml) olive oil; 2 rainbow trout fillets, about 250 g (1/2 lb) each, skin on; Salt and pepper; 1 tbsp (15 ml) granulated miso; 1 tbsp (15 ml) rice vinegar; 2 tbsp (30 ml) hoisin sauce; 2 tbsp (30 ml) honey; 1 tbsp (15 ml) soy sauce; 1 tbsp (15 ml) toasted sesame oil; 1 tbsp (15 ml) fresh ginger, finely grated; 2 garlic cloves, grated; 2 green onions, thinly sliced; 1 tbsp (15 ml) sesame seeds; 1 lime, cut into wedges

In collaboration
with l'épicier

Preparation 10 min
Cooking 50 min
Servings 4
Freezing Absolutely

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Sheet pan

675 g (1.5 lb) whole frozen Brussels sprouts, still frozen
2 tbsp (30 ml) olive oil
2 rainbow trout fillets, about 250 g (1/2 lb) each, skin on
Salt and pepper

Glaze

1 tbsp (15 ml) granulated miso
1 tbsp (15 ml) rice vinegar
2 tbsp (30 ml) hoisin sauce
2 tbsp (30 ml) honey
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) toasted sesame oil
1 tbsp (15 ml) fresh ginger, finely grated
2 garlic cloves, grated

To finish

2 green onions, thinly sliced
1 tbsp (15 ml) sesame seeds
1 lime, cut into wedges

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Preparation

Place an empty sheet pan on the center rack and preheat the oven to 425 °F (220 °C). The pan heats along with the oven, which is what roasts the sprouts instead of letting them steam in their own water.
In a bowl, toss the still-frozen Brussels sprouts with 1 1/2 tbsp (22 ml) of the olive oil. Season with salt and pepper. Do not thaw them, the cold keeps them firm.
Pull out the hot pan, line it with a sheet of parchment paper and spread the sprouts in a single layer, not touching. It will sizzle. Return to the oven for 22 minutes, until a fork slides in without resistance.
Meanwhile, put the granulated miso in a small bowl with the rice vinegar and mash with a fork until the granules are fully dissolved. Add the hoisin sauce, honey, soy sauce, sesame oil, ginger and garlic, then whisk.
Pull out the pan and smash each sprout with the bottom of a glass, flattening it to about 1 cm. Push the glass slightly sideways as you lift it, which releases the sprout instead of dragging it along. The leaves that break loose on the pan are exactly what you want, they are the ones that turn crispy. Drizzle with the remaining olive oil and return to the oven for 15 minutes.
Push the sprouts toward both ends of the pan and lay the trout fillets in the center, skin side down. Season with pepper, then brush the trout and the sprouts with two thirds of the glaze.
Return to the oven for 12 minutes, until the trout flakes apart when you press it with a fork and the edges of the sprouts are deeply browned.
Cut each fillet in half, drizzle with the remaining glaze, scatter with green onions and sesame seeds, and serve with the lime wedges.