Honey Dijon Dill Trout
with Shingled Potatoes & Roasted Brussels Sprouts
- Fish
- Milk
This combo of seared trout with a slightly sweet, slightly tangy herb sauce is swoon-worthy, especially when served with restaurant-caliber sides. Sliced potatoes are shingled into a single layer and then roasted until crisp outside and tender inside. Roasted Brussels sprouts 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.)
Ingredients
10 ounce
Steelhead Trout
(Contains: Fish)
1 unit
Lemon
¼ ounce
Dill
1 unit
Shallot
1.5 tablespoon
Sour Cream
(Contains: Milk)
2 teaspoon
Honey
2 teaspoon
Dijon Mustard
1 unit
Chicken Stock Concentrate
12 ounce
Potatoes
8 ounce
Brussels Sprouts
1 clove
Garlic
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• 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 1⁄4-inch-thick rounds. Peel and mince or grate garlic. Trim and halve Brussels sprouts lengthwise. 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 5 minutes (you’ll add the Brussels sprouts then).
• Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully add Brussels sprouts to empty side; toss with a drizzle of olive oil, salt, and pepper. (For 4 servings, leave potatoes roasting; add Brussels sprouts to a second baking sheet and roast on middle rack.) • Return sheet to top rack until Brussels sprouts and potatoes are browned and tender, 15-18 minutes more.
• While Brussels sprouts 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, skin sides down, to hot pan. 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 1⁄4 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 Brussels sprouts with a pinch of lemon zest to taste. • Divide potatoes, Brussels sprouts, and trout between plates. Spoon half the sauce over trout. Serve with remaining sauce and remaining lemon wedges on the side.
Fish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the honey Dijon dill sauce, calling it "delicious" and "amazing"; some found it perfectly balanced the trout 🍲.
- Ease of prep: Most found it quick and easy to cook, though a few struggled with potato and Brussels sprout cooking times.
- Suggestions: Consider adjusting cooking times for crispier veggies; some preferred baking the fish instead of pan-frying.
- Portions: Several wished for more Brussels sprouts; a few found the fish portion small for a premium meal.
- Fish quality: While many enjoyed the trout, some found it too "fishy" or similar to salmon; check for freshness and bones.
Reviews from our home cooks
The honey Dijon trout was top notch. Never had brussels sprouts grilled in the oven...fantastic. I forgot the garlic on the potatoes but we still enjoyed them anyway. I can't say anything negative about this dish.
Would actually rate 3.5 stars if it was possible. We accidentally drizzled the honey dijon dill sauce on the potatoes and brussels sprouts in addition to the salmon and I am betting I would have liked both better without the sauce added. I also couldn't taste the dill in the sauce - that might be due to not cutting up all of the dill so not adding all of the dill provided to the sauce. I won't make that mistake if we get another chance at it.
We grilled our trout but used the honey Dijon sauce over it...very good! The Brussels sprouts had some bad places in them...a couple of them I couldn't use. I had some broccoli and mixed the two...worked great.
The trout was very good and the sauce was perfect. I added Parmesan to the Brussels sprouts and some seasonings to the potatoes.
Excellent! We loved the sauce for the fish! The potatoes & Brussels sprouts were really good too! This was our first meal, we are really impressed!
We'd decided to stop trying the premium meals a while back, because they just never felt premium. This meal did. The flavours were very well balanced across the plate, and it came together beautifully. And I don't know if this has any relation, but the brussels sprouts included were packaged differently than previously, so I thought they might be from a differnet source, and they were much better quality than sprouts we've gotten with other meals (if a little on the gigantic side).
This recipe was great! I never have had fresh brussel sprouts before, and they are delicious. I also have never tried trout before, and it turned out fantastic.
I shouldn't have used all the shallot. It was too much. I wasn't in the mood for potato so I made rice instead. I loved the trout and the brussel sprouts. Pretty easy to prepare.
Two issues with this one (1) Laying potatoes in stacks in oven meant the cooked much slower and I ended up needing to leave them in for twice the time (while rest of food got cold) (2) Dijon dill sauce got cooked immediately in too hot pan and came out black, not light brown. Unappealing look, but still tasted good.
The trout and sauce for the trout were delicious. We don't usually like Brussel sprouts but these actually tasted okay! The potatoes needed a little longer to cook.
