Turmeric-Ginger Trout with Roasted Brussels Sprouts & Pomegranate-Walnut Gremolata

Instructions

1. 01

   Heat the oven to 425°F (220°C) and line a sheet pan with parchment.

2. 02

   In a small bowl, whisk together the turmeric, grated ginger, black pepper, minced garlic, half the lemon juice, and 1 tablespoon of the olive oil. Spread the marinade over both sides of the trout fillet and let it rest, skin-side up, while the vegetables roast.

3. 03

   Toss the brussels sprouts and broccoli with 1/2 tablespoon of olive oil and the sea salt. Spread on the sheet pan, brussels sprouts cut-side down. Roast for 18 minutes, until the brussels sprouts are deeply caramelized on the cut side.

4. 04

   Push the vegetables to one side of the pan. Lay the marinated trout skin-side down on the cleared half. Return to the oven and roast 8–10 minutes, until the trout flakes easily with a fork at the thickest point.

5. 05

   While the trout finishes, toast the chopped walnuts in a dry skillet over medium heat for 2–3 minutes, shaking often, until fragrant. Tip into a small bowl.

6. 06

   Stir the pomegranate seeds, parsley, lemon zest, the remaining 1/2 tablespoon olive oil, and the remaining lemon juice into the toasted walnuts. Season with a pinch of salt.

7. 07

   Plate the trout and roasted vegetables. Spoon the walnut-pomegranate gremolata generously over the fish and across the vegetables.