Sheet Pan Trout With Garlicky Broccolini Recipes

SHEET-PAN TROUT WITH GARLICKY BROCCOLINI

Steps:

• Heat oven to 450 degrees. Combine garlic, Aleppo pepper, 1/4 cup olive oil and 2 tablespoons lemon juice in a small bowl and season with salt and pepper.
• Lay the trout down flat, skin-side down, on a rimmed sheet pan, fitting the two pieces snugly next to each other. Place lemon slices on top of the trout and scatter broccolini and capers around it. Drizzle everything with olive oil and season with salt and pepper.
• Place in oven and roast until broccolini has started to lightly char around the edges and the trout is opaque and cooked through, 8 to 10 minutes. Remove from oven and immediately drizzle everything with the olive oil-garlic mixture and let the flavors mingle for a minute or two.
• Serve directly from the sheet pan (no shame, just use a trivet). Alternatively, transfer trout to a large serving platter or divide fillets among 4 smaller plates.

CRISPY SHEET-PAN BROCCOLI

Steps:

• Set the racks in the upper and lower thirds of the oven and preheat it to 425°F.
• Line two large rimmed baking sheets with parchment paper. Divide the broccoli between the sheets, arranging them in a single layer. Drizzle each sheet of broccoli with ¼ cup oil, then season each with ½ teaspoon salt and a few grinds of pepper. Roast, stirring once and rotating the sheets halfway through, until the broccoli is crispy and charred in spots, 35 to 40 minutes. Taste and adjust the seasoning, if desired.

SHEET PAN TROUT WITH GARLIC BROCCOLINI

Steps:

• Heat oven to 450 degrees. Combine garlic, Aleppo pepper, 1/4 cup olive oil and 2 tablespoons lemon juice in a small bowl and season with salt and pepper.
• Lay the trout down flat, skin-side down, on a rimmed sheet pan, fitting the two pieces snugly next to each other. Place lemon slices on top of the trout and scatter broccolini and capers around it. Drizzle everything with olive oil and season with salt and pepper.
• Place in oven and roast until broccolini has started to lightly char around the edges and the trout is opaque and cooked through, 8 to 10 minutes. Remove from oven and immediately drizzle everything with the olive oil-garlic mixture and let the flavors mingle for a minute or two.
• Serve directly from the sheet pan (no shame, just use a trivet). Alternatively, transfer trout to a large serving platter or divide fillets among 4 smaller plates.

STEELHEAD TROUT SHEET PAN DINNER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with nonstick spray.
• Combine olive oil and Greek seasoning in a bowl. Add zucchini, squash, mushrooms, green beans, and garlic, and toss to coat. Spread into a single layer on the prepared baking sheet.
• Bake in the preheated oven for 10 minutes.
• Meanwhile, prepare the crust for the fish. Place pecans in a high-frequency blender (such as Vitamix®) and blend on high for 20 seconds. Transfer to a small bowl and mix in panko and Greek seasoning; set aside.
• Remove vegetables from the oven and push them to one side of the sheet. Open the rice packet and carefully spread rice out on the empty side of the pan. Drizzle rice with water. Place trout fillets on top of the vegetables and rice. Brush fillets with melted butter and press panko mixture lightly into the fillets.
• Bake in the preheated oven until fish easily flakes with a fork, about 20 minutes. Serve immediately.

SHEET PAN KUNG PAO BEEF WITH ROASTED GARLIC BROCCOLINI

Steps:

• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
• In a large measuring cup, whisk together all of the sauce ingredients until well combined.
• In a large bowl, combine the beef, sauce, bell peppers, dried chilies and scallions. Allow to marinate in the fridge for at least 10 minutes.
• Pour out the beef and veggie mixture onto one side of the baking sheet.
• Place the broccolini on the other side and drizzle with oil and season with garlic, salt, pepper and pepper flakes.
• Roast for 20 minutes. Remove from oven and then give the beef a stir. Sprinkle with peanuts and return to oven for another 15 minutes. Garnish with scallions and serve.