Coastal Mains

Butter Basted Trout with Brussels Sprouts

Name: Butter Basted Trout with Brussels Sprouts
Total time: 25 min
Ingredients: 1 pound fresh Brussels sprouts, trimmed, about 16; 1 pound trout fillets, skin on one side (or other white fish, such as snapper or tilapia); 1 teaspoon kosher salt; 1 teaspoon coarse black pepper; 6 tablespoons butter, divided; 2 large lemons, 1 thinly sliced, 1 juiced, about 2 tablespoons; Fresh thyme sprigs; ½ cup white wine; 2 tablespoons chopped fresh basil

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The Strategy:

Basting fresh trout fillets in a sizzling pan of butter, lemon, and fresh thyme creates an incredibly flavorful and tender fish with a delicate crust. Served alongside pan-cooked, tender Brussels sprouts, this dish is a quick and elegant way to enjoy fresh white fish. It's a simple, high-end meal that highlights clean, bright flavors.

Serves: 4 | Total Time: 25 minutes till it's ready

Ingredients

Brussels Sprouts

1 pound fresh Brussels sprouts, trimmed, about 16

Butter Basted Trout

1 pound trout fillets, skin on one side (or other white fish, such as snapper or tilapia)
1 teaspoon kosher salt
1 teaspoon coarse black pepper
6 tablespoons butter, divided
2 large lemons, 1 thinly sliced, 1 juiced, about 2 tablespoons
Fresh thyme sprigs
½ cup white wine
2 tablespoons chopped fresh basil

Instructions

Brussels Sprouts

Steam or blanch the Brussels sprouts until they are fork tender.
Cut each in half.

Sear and baste trout

Season the fish with salt and pepper.
Heat 2 tablespoons butter in a skillet over medium high heat.
Place the lemon slices and thyme into the butter. Lay the fish, skin side down, into the skillet. Gently shake the pan to make sure that the fish doesn't stick to the bottom.
Add 2 more tablespoons butter. As the butter melts, spoon it over the fish. Continue basting. The fish will cook very quickly, about 4 to 6 minutes total depending on the thickness of the fillets.
Transfer the fish to the platter and keep warm.

Cook Brussels sprouts and plate

Squeeze the juice from the remaining lemon into the pan.
Pour in the wine, scraping the bottom of the pan to loosen any dark bits.
Add the remaining 2 tablespoons of butter and stir in the Brussels sprouts.
Cook for 1 minute.
Spoon the Brussels sprouts onto the platter with the trout.
Pour the sauce over top.
Garnish with additional thyme leaves and chopped fresh basil.

Home cook prepared steps for assembling and cooking Butter Basted Trout with Brussels Sprouts.

The full recipe lives in the Vault

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Gotta Have Gadgets

Steamers are all the rage. Steaming veggies in the microwave is as simple as placing them into an oven safe dish, adding a bit of water and covering the dish with plastic wrap. Or you can purchase a steam case and cook everything from veggies to a full meal. The next best thing is to use a pop-up steamer insert in a pot with a lid over simmering heat.

The Heart of the Table

This beautiful trout dish brings a clean, fresh energy to the table, celebrating simple ingredients prepared with care. Plated with bright lemons and green sprouts, it creates a light, nourishing atmosphere where everyone can enjoy a relaxed dinner and easy conversation.

An appetizing, fresh serving of cooked Butter Basted Trout with Brussels Sprouts displayed beautifully on a styled dining table.

The Art of the Host

a teardrop weighted stainless steel bar spoon with a twisted stem
a flexible high-carbon stainless steel fish spatula with a walnut handle
a set of heavy-gauge, satin-finished stainless steel mixing bowls
a platinum-grade non-stick silicone baking mat for consistent heat conduction
a pair of professional-grade stainless steel locking kitchen tongs
a heavy-duty die-cast aluminum lemon squeezer with an enamel finish

Neighborly Grace

THE PRESENTATION: Arrange the butter-basted trout fillets on a warm ceramic serving platter, surrounded by the halved Brussels sprouts. Spoon the golden lemon-thyme butter from the pan over the fish and garnish with fresh thyme sprigs.
THE POUR: Pair this delicate trout with a crisp, mineral-forward Sauvignon Blanc or a dry Pinot Grigio served at 48°F. For a non-alcoholic pairing, offer a chilled iced green tea infused with fresh lemon and a touch of ginger.
THE VIBE: Coastal Dining Room. Bright sunlight and clean flavors set a fresh, peaceful tone for a relaxing evening meal.

Chef’s Recommendations

The Starch on the Plate: Stuffed Hasselback Potatoes
The Thyme Whisper: Citrus & Thyme Sunshine Cake
A Crunch to Cut Through It: Kale Salad with Strawberries & Goat Cheese
The Glass Before It: Dirty Martini

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Butter Basted Trout with Brussels Sprouts

Butter Basted Trout with Brussels Sprouts

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

✨ The Gilded Swaps