Mustard and Herb Crusted Trout with Parmesan Roasted Brussel Sprouts

by • January 27, 2017 • Cooking How-To’s, How-To'sComments (0)1569

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 trout

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


  1. Preheat oven to 450 degrees.
  2. 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.
  3. Open up fish and place skin side down in an ovenproof pan or on a rimmed baking sheet.
  4. Season fish with salt and pepper. Top flesh with breadcrumb mixture, pressing to adhere.
  5. Roast, 10-15 minutes, until fish is cooked through and breadcrumbs are browned.
  6. 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


  1. Preheat oven to 400 degrees
  2. Cut the ends off the brussles sprouts then cut them in half if they are large.
  3. Place them in a large bowl and add the olive oil, half of the Parmesan and salt and pepper and toss them.
  4. Then place them on a baking sheet and roast for 20-25 minutes stirring about halfway.
  5. Add the bacon and the rest of the Parmesan and serve.
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