Sheet-Pan Trout and Broccoli with Sesame and Ginger

A healthy and company-worthy dinner that comes together in just 20 minutes is a winner in our book. Steelhead trout is brushed with a sesame ginger glaze and then caramelized in the oven, then served with scallions, sesame seeds and broccoli for a complete meal that hits all the right notes.

Serves 4
Recipe adapted from cooking.nytimes.com

Ingredients

• 4 Tablespoons toasted sesame oil
• 2 Tablespoons tamari
• 1 Tablespoon rice vinegar
• 1 Tablespoon honey
• 1 (2 inch) piece fresh ginger, peeled and finely grated (about 1 Tablespoon), or 1 rehydrated Maranatha Farm ginger coin
• 1 garlic clove, finely grated, or 1 rehydrated Maranatha Farm garlic coin
• 1 pound broccoli, trimmed and cut into florets, thick stems discarded
• 2 scallions, trimmed and cut diagonally into 1 ½” segments, plus thinly sliced scallions for garnish
• 1 Tablespoon extra virgin olive oil, plus more for brushing the trout
• Kosher salt and black pepper
• 4 (6-ounce) skin-on steelhead trout fillets
• ½ lime, for serving
• Sesame seeds, for serving

Method

1. Heat the oven to 425 degrees. In a small bowl, whisk 3 tablespoons sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside.
2. Place the broccoli florets and 1 ½-inch scallion segments on a sheet pan. Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil. Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper, toss well and roast for 5 minutes.
3. While the broccoli and scallions roast, place the trout fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.
4. Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the trout fillets. Place the trout fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.
5. Return the pan to the oven and roast until the trout is cooked through but still slightly rare in the center, about 12 minutes. Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the trout, and serve hot.