How do trout, dill, and honey Dijon get along? Swimmingly! Good one, right? (Is it bad that we’re FISHing for compliments?) But, seriously, the combo of seared trout with a slightly sweet, slightly tangy herb sauce is just that swoon-worthy. Not to mention the sides that will transport you to a restaurant. Sliced potatoes go into rooftop formation as they’re shingled into a single layer then roasted until crisp outside and tender inside. Roasted broccoli florets get a dose of sunshine with a sprinkle of lemon zest. It all feels like a fancy meal but comes together in 35 minutes. It’s the height of so-fish-tication. (We’ll show ourselves out now.)
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Chicken Stock Concentrate
Yukon Gold Potatoes
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ¼-inch-thick rounds. Peel and mince or grate garlic. Cut broccoli florets into bite-size pieces if necessary. Halve, peel, and mince shallot. Pick and finely chop fronds from dill. Zest and quarter lemon.
• In a large bowl, toss potatoes with 2 TBSP oil (4 TBSP for 4 servings), garlic, and a couple big pinches of salt and pepper until thoroughly coated. • Arrange potatoes on one side of a baking sheet in a single overlapping layer (for 4, layer potatoes across entire sheet). TIP: Be sure to shingle the potatoes in a single layer so they cook evenly. • Roast on top rack for 10 minutes (you’ll add the broccoli then).
• Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully add broccoli to empty side; toss with a drizzle of olive oil, salt, and pepper. (For 4 servings, leave potatoes roasting; add broccoli to a second baking sheet and roast on middle rack.) • Return sheet to oven until broccoli and potatoes are browned and tender, 15-18 minutes more.
• While broccoli and potatoes roast, pat trout* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add trout to pan, skin sides down. Cook until skin is crispy, 5-6 minutes. • Flip trout; continue cooking until opaque and cooked through, 4-6 minutes more. Turn off heat; transfer to a plate. Wipe out pan.
• Heat a drizzle of oil in same pan over medium-high heat. Add shallot; cook, stirring, until slightly softened, 2-3 minutes. • Stir in mustard, stock concentrate, honey, and ¼ cup water (1⁄3 cup water for 4 servings). Simmer until slightly thickened, 2-3 minutes. Turn off heat. • Stir in sour cream, half the chopped dill, juice from one lemon wedge, and 1 TBSP butter until melted and combined. (For 4, use all the chopped dill, juice from two lemon wedges, and 2 TBSP butter.) Season with salt and pepper.
• Carefully toss broccoli with a pinch of lemon zest to taste. • Divide potatoes, broccoli, and trout between plates. Spoon half the sauce over trout. Serve with remaining sauce and remaining lemon wedges on the side.