Pan-seared Rainbow Trout with Aglio e olio & Roasted Brussels Sprouts

Ingredients:

Pan-Seared Trout:

• 2 trout fillets

• Salt and pepper

• Garlic powder

• Onion powder

• Paprika

• Seafood seasoning

• 2 tbsp butter

Aglio e Olio (Angel Hair):

• 1 lb Angel hair pasta

• 6-8 cloves garlic, thinly sliced

• ½ cup quality olive oil

• Red pepper flakes

• Salt and pepper

• Juice of ½ lemon

• Parmesan cheese (grated)

• Chopped parsley

Roasted Brussels Sprouts:

• Brussels sprouts, halved

• 1 tbsp Olive oil

• 1 tbsp Balsamic vinegar or glaze

• Gochujang seasoning

• Salt and pepper

• 1 tbsp Garlic powder

• 1 tbsp Honey

• ½ tsp Oregano

Instructions:

Roast the Brussels Sprouts:

• Preheat a baking sheet in the oven at 400°F

• Toss Brussels sprouts with olive oil, balsamic, gochujang spice, salt, pepper, garlic powder, honey, and oregano

• Spread Brussels sprouts on baking sheet

• Roast on for 20–25 minutes until crispy and caramelized, flipping halfway through

Cook the Aglio e Olio:

• Boil angel hair in salted water and reserve a small amount of pasta water

• Heat olive oil in a pan and add sliced garlic, cooking until fragrant but not browned

• Add red pepper flakes

• Toss in drained pasta with a splash of pasta water and parmesan cheese

• Season with salt, pepper, and lemon juice

• Garnish with parsley 

 Pan-Sear the Trout:

• Pat trout dry and season with salt, pepper, garlic powder, onion powder, paprika, and seafood seasoning

• Heat oil in a pan over medium-high heat

• Place trout skin-side down and press lightly

• Cook until skin is crispy, about 4–5 minutes

• Flip, add butter, and baste for 1–2 minutes