Name: Pan-Seared Trout with Brussels Sprouts and Bacon
Total time: PLACEHOLDER
Ingredients: 1 pound Brussels sprouts , trimmed and halved; 1 teaspoon table salt , divided; ½ teaspoon pepper , divided; 3 slices bacon , cut into ½-inch pieces; 1 shallot , minced; 2 garlic cloves , minced; ½ teaspoon minced fresh thyme; 3 tablespoons cornstarch; 3 (8- to 10-ounce) boneless, butterflied whole trout , halved between fillets; ¼ cup vegetable oil , divided

Why This Recipe Works

Smoky bacon, a classic with Brussels sprouts, pairs well with the trout and tied the dish together; we used the rendered fat from the crispy bits to sauté the Brussels sprouts, which we jump-started in the microwave to get tender enough to cook through in the skillet.

Before You Begin

A little cornstarch on the trout helped it achieve extra-cripsy skin to complement the texture of the Brussels sprouts.

Instructions

Adjust oven rack to middle position and heat oven to 200 degrees. Combine Brussels sprouts, 1 tablespoon water, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Microwave, covered, until sprouts are just tender, about 5 minutes; drain.

Meanwhile, cook bacon in 12-inch nonstick skillet over medium-high heat until crispy, about 5 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Add shallot to fat left in skillet and cook until softened, about 2 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Add drained sprouts and cook until lightly browned, about 3 minutes; transfer to ovensafe platter and keep warm in oven.

Spread cornstarch in shallow dish. Pat trout dry with paper towels, sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper, then dredge in cornstarch, pressing gently to adhere. Wipe out now-empty skillet with paper towels, add 2 tablespoons oil, and heat over high heat until shimmering. Lay 3 pieces trout skin side down in skillet and reduce heat to medium-high. Cook until golden on both sides and fish flakes apart when gently prodded with paring knife, about 4 minutes per side; transfer to platter with sprouts and keep warm in oven.

Wipe out now-empty skillet with paper towels and repeat with remaining 2 tablespoons oil and remaining 3 trout pieces. Serve with Brussels sprouts and sprinkle with bacon.