Rainbow trout with garlic-dill sauce
81
- Prep Time5 min
- Total Time5 min
- Makes2 servings
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 39g, Carbohydrates 9g, Fat 23g.
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.
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