Pan-Seared Trout with Lemon Garlic Herb Sauce
Pecan Rice and Buttery Brussels Sprouts
Ingredients
- 2 lb skin-on trout fillets
- 1 Tbsp Italian seasoning
- 4 Tbsp olive oil, divided
- 2 Tbsp bottled minced garlic
- ¼ cup dry white wine
- 3 Tbsp fresh lemon juice
- 2 Tbsp butter, softened
- 2 Tbsp chopped fresh parsley
Instructions
- Season fish with salt and pepper; sprinkle with Italian seasoning.
- Heat 3 Tbsp oil in a large nonstick skillet over medium-high heat; add fish, skin-side up and cook 2 minutes.
- Turn fish, and cook skin-side down, 3 to 4 minutes or until fish flakes easily with a fork.
- Transfer fish to a serving platter; keep warm.
- Heat remaining 1 Tbsp oil in skillet over medium heat; add garlic and cook 1 minute.
- Add wine and lemon juice; cook 3 minutes. Remove from heat, and stir in butter and parsley. Serve sauce over fish.
Side Dish Ingredients
- 2 (8.8-oz) pouches microwavable rice
- ½ cup chopped pecans, toasted
- 1 Tbsp olive oil
- 2 (10-oz) pkg frozen baby Brussels sprouts in butter sauce
Side Dish Instructions
- Heat rice according to package directions.
- Stir in pecans and oil. Season to taste with salt and pepper.
- Cook Brussels sprouts according to package directions.
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