SERVES 4
TOTAL TIME: 45 minutes
You can use either skinless or skin-on fillets here; most tasters liked the crisp texture of the cooked skin. Catfish, haddock, tilapia, flounder, snapper, orange roughy, tilefish, and arctic char are good substitutes for the trout. Serve with lemon wedges.
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1 |
pound Brussels sprouts, trimmed and halved |
|
1 |
tablespoon water |
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Salt and pepper |
|
|
3 |
slices bacon, cut into ½-inch pieces |
|
1 |
shallot, minced |
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2 |
garlic cloves, minced |
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½ |
teaspoon minced fresh thyme |
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3 |
tablespoons cornstarch |
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4 |
(5- to 7-ounce) trout fillets |
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¼ |
cup vegetable oil |
1. Adjust oven rack to middle position and heat oven to 200 degrees. Combine Brussels sprouts, water, ½ teaspoon salt, and ¼ teaspoon pepper in bowl, cover, and microwave until sprouts are just tender, about 5 minutes; drain.
2. Meanwhile, cook bacon in 12-inch nonstick skillet over medium-high heat until crisp, about 5 minutes; transfer 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 bowl and keep warm in oven.
3. Spread cornstarch in shallow dish. Pat trout dry with paper towels, season with salt and 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 2 fillets in skillet, skin side down (or skinned side, if using skinless fillets), 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 ovensafe platter and keep warm in oven.
4. Wipe out now-empty skillet with paper towels and repeat with remaining 2 tablespoons oil and remaining 2 trout fillets. Sprinkle sprouts with crisp bacon and serve with trout.