If you have 10 minutes, you have enough time to prep our fresh trout dinner. Just whip up the sauce while the fish is roasting.
Rainbow trout with garlic-dill sauce
72
PREP TIME
5 min
Makes
2 servings
* PLUS Cooking time: 7 minutes
James Tse
Ingredients
- 2 fresh trout fillets , about 250 g each
- 1 bunch green onions
- 1/3 cup white wine
- 2 tbsp butter
- 2 large garlic cloves
- 1/2 tsp dried dill
- 1/4 tsp salt
- 1 tbsp honey-Dijon mustard , or 1 1/2 tsp each honey and Dijon mustard
Instructions
- Preheat oven to 450F (230C). For easier cleaning, line a rimmed baking sheet with parchment paper or foil. Place fish on top, skin side down. Arrange onions around fish. Bake in centre of preheated oven until a knife tip inserted into the thickest part of fish and held for 5 seconds comes out warm, from 7 to 8 min.
- Meanwhile, make sauce by placing wine, butter, garlic, dill and salt in a small saucepan. Bring to a boil over medium-high heat. Boil, uncovered and stirring often, until reduced by half, about 2 min. Whisk in mustard.
- To remove fish from pan but leave skin on the parchment, slide a wide spatula between skin and flesh of fish. Carefully transfer to a large dinner plate. Repeat with remaining fillet. Spoon garlic-dill sauce over fish and serve onions on the side. Great with roasted fingerling potatoes.
Nutrition (per serving)
- Calories
- 425,
- Protein
- 39 g,
- Carbohydrates
- 9 g,
- Fat
- 23 g,
