Honey Mustard Glazed Trout with Lemon Herb Couscous and Steamed Broccoli
Tips for Experienced Cooks
To elevate the dish further, consider adding a pinch of smoked paprika to the honey mustard glaze for a subtle smokiness. Additionally, when preparing the couscous, lightly toast it in a pan with a bit of olive oil before adding the broth; this will add a nutty flavor to the couscous. For the steamed broccoli, try a finishing sprinkle with lemon zest and a drizzle of olive oil right after steaming to enhance its flavor.
Step 1: Prepare the Honey Mustard Glaze
In a small bowl, whisk together the honey, Dijon mustard, olive oil, lemon juice, and minced garlic to make the glaze.
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic (minced)
Step 2: Bake the Trout
Preheat the oven to 375°F (190°C). Place the trout fillets on a lined baking sheet and brush with the honey mustard glaze. Bake the trout for 12-15 minutes, or until flaky and cooked through.
- 4 trout fillets
Step 3: Prepare the Couscous
While the trout is baking, prepare the couscous according to package instructions, using the broth instead of water. Fluff with a fork and stir in the lemon zest, lemon juice, and chopped herbs.
- 1 cup couscous
- 1 cup broth
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons chopped herbs (such as parsley, dill, or chives)
Step 4: Steam the Broccoli
In a steamer basket, steam the broccoli until tender-crisp, about 5-7 minutes.
- 1 head broccoli, cut into florets
Step 5: Serve
Serve the honey mustard glazed trout alongside the lemon herb couscous and steamed broccoli. Season with salt and pepper to taste.
Meat, Eggs, & Dairy
- 4 fillets trout
Fresh Produce & Herbs
- 1 lemon zested and juiced
- 4 cups broccoli floret
- 1/4 cup fresh lemon juice
Seasonings & Spices
- 3 cloves garlic
- 2 tablespoons chopped fresh herbs
- 1 pinch salt
- 1 pinch pepper
Pantry Items
- 1/4 cup honey
- 2 tablespoons dijon mustard
- 2 tablespoons olive oil
- 1 cup couscous
- 1 3/4 cups broth
