Super fresh fish with mustard, garlic and herbs tastes like a decadent restaurant meal but in reality is easy, hearty and healthy. Pair with Parmesan Roasted Brussel Sprouts with Bacon for a meal that feels like your splurging! The recipe for Parmesan Roasted Brussels Sprouts with Bacon is one of my favorite side dishes. Brussels sprouts seem to get a bad rap for some reason. I mean I hated them as a kid and I still don’t care for them steamed but I love them roasted, and the Parmesan and bacon put it over the top. Hope you enjoy!
Mustard and Herb-Crusted Trout
- 1/4 cup olive oil
- 2 T whole grain mustard
- 1 garlic clove, finely grated
- 1 T chopped fresh thyme
- 1 cup coarse fresh breadcrumbs
- Kosher salt
- Freshly ground black pepper
- 2 whole trout, butterflied, about 2 lbs
- Lemon wedges, for serving
- Preheat oven to 450 degrees.
- Whisk oil, mustard, garlic, and thyme in a small bowl. Mix in breadcrumbs, squeezing or pressing with your hands or spoon to saturate the bread, until evenly coated. Season.
- Open up fish and place skin side down in an ovenproof pan or on a rimmed baking sheet.
- Season fish with salt and pepper. Top flesh with breadcrumb mixture, pressing to adhere.
- Roast, 10-15 minutes, until fish is cooked through and breadcrumbs are browned.
- Serve with lemon.
Parmesan Roasted Brussel Sprouts with Bacon
- 2 lbs Brussels sprouts
- 2 tablespoons olive oil
- 6 pieces cooked bacon (thick cut)
- ½ cup grated Parmesan
- Salt and pepper
- Preheat oven to 400 degrees
- Cut the ends off the brussles sprouts then cut them in half if they are large.
- Place them in a large bowl and add the olive oil, half of the Parmesan and salt and pepper and toss them.
- Then place them on a baking sheet and roast for 20-25 minutes stirring about halfway.
- Add the bacon and the rest of the Parmesan and serve.