Ingredients
Equipment
Nutrition
Method
- Toss the Brussels sprouts and leek with 2 tablespoons of the olive oil and ¼ teaspoon salt in a large bowl.12 ounces Brussels Sprouts,, 1 large Leek,, 3 tablespoons Extra Virgin Olive Oil, 1/2 teaspoon table salt,
- Arrange the vegetables in an even layer onto a wire rack placed over a baking sheet. Set the temperature to 350°F and cook for 12 to 15 minutes, stirring halfway through. The vegetables should just begin browning slightly around the edges when you remove them.
- Combine the harissa paste, the remaining 1 tablespoon of oil, and the remaining ¼ teaspoon of salt in a small bowl. Pat the Lake trout dry with paper towels and rub both sides of the fillet with the harissa mixture.2 1/2 tablespoons Harissa Paste [3]
- Remove the vegetables from the oven, stir, then place the fillets on top spaced evenly apart. Squeeze the juice from half of the lemon wedges over the lake trout, then arrange the squeezed lemons on top of the fish.1 12-16 ounce Lake Trout fillet, skinned and pin bones removed. [4], 1 large Lemon:
- Increase the oven temperature to 400°F. Return the baking sheet to the oven. Cook until the fish is lightly browned, about 9 to 15 minutes. The fillet should pull apart easily, register 135 degrees on an instant-read thermometer, and flake when gently lifted with a fork.
- Transfer the Lake Trout and vegetables to a serving platter. Sprinkle the lemon zest over the vegetables and season with salt and pepper to taste. Serve with remaining lemon wedges.
Kitchen Notes
You can easily double this recipe. I prefer using the convection setting on my oven for cooking, though an air-fryer will also work well.
Footnotes:
[1] Look for small Brussels sprouts no larger than a golf ball, as they are likely sweeter and more tender than larger ones. If you can find only large Brussels sprouts, quarter them.
[2] Cutting the leek into 1-inch-long pieces helps them cook alongside the harder sprouts without getting overly charred. The easiest way to clean cut leeks is to separate the layers after cutting them, then place them in a large bowl of cold water. Swish the floating leeks in the water with your fingers to remove any dirt. Using your fingers, scoop up the floating leeks in your hand, drain, and transfer them to a towel. Gently pat dry before continuing with step one in the instructions.
[3] If you can’t find Harissa paste at your local grocery store, this quick substitute will come close. Combine 3 teaspoons of chili powder with 3 teaspoons of smoky paprika and 1/2 teaspoon each of cumin, coriander, and garlic powder. Whisk together, then mix in 1-2 tablespoons of olive oil, a pinch or two of sea salt, and a splash of lemon juice to form a paste.
[4] Choose a 1 to 1-½” thick fillet(s). Black sea bass, cod, haddock, or pollack are all good substitutes for the lake trout. You can fold over the tail-end of the fillets to achieve the proper thickness.
While we think eating cooked Lake trout with Brussels sprouts and leeks right away always tastes best, if you do have leftovers, they can be stored in an airtight container in the coldest part of the refrigerator (at or below 40°F) for up to 3-4 days.
Storage
While we think eating cooked Lake trout with Brussels sprouts and leeks right away always tastes best, if you do have leftovers, they can be stored in an airtight container in the coldest part of the refrigerator (at or below 40°F) for up to 3-4 days.
How to Reheat Lake Trout with Brussels Sprouts and Leek
To avoid drying out the delicate lake trout meat and keep the sprouts and leek moist, our favorite way is to wrap everything in a foil pouch with a splash of oil or water. Place the sealed pouch on a baking sheet and reheat gently in a 275°–325°F oven for 10–15 minutes.Personal Notes
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