Best Sheet Pan Trout With Garlic Broccolini Recipes

SHEET-PAN TROUT WITH GARLICKY BROCCOLINI

Sheet-Pan Trout With Garlicky Broccolini image

The benefits of cooking trout in its whole, butterflied form go beyond visual appeal - the large piece drastically reduces the risk of overcooking, and the longer roasting time gives other vegetables on the pan, like wispy broccolini (or smashed boiled potatoes, or halved cherry tomatoes), a chance to crisp up. Once the pan is out of the oven, spoon over a punchy dressing made from raw garlic, smoky Aleppo pepper and fresh lemon juice, and let the residual heat mellow and meld the flavors before serving. Most grocery stores sell trout already butterflied (it's the most common ready-to-buy preparation), which saves you the extra step of trying to figure out how to do it yourself. If not, ask and they will happily oblige.

Provided by Alison Roman

Categories dinner, quick, weekday, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 garlic clove, finely grated
2 teaspoons Aleppo pepper (or 1 teaspoon red-pepper flakes)
1/4 cup olive oil, plus more for drizzling
2 tablespoons fresh lemon or lime juice, plus 1/2 lemon, thinly sliced
Kosher salt and black pepper
2 whole butterflied trout, about 12 ounces each, heads removed if you like
2 bunches broccolini, ends trimmed
2 tablespoons capers, chopped

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.

Nutrition Facts : @context http, Calories 476, UnsaturatedFat 18 grams, Carbohydrate 23 grams, Fat 25 grams, Fiber 9 grams, Protein 43 grams, SaturatedFat 4 grams, Sodium 1186 milligrams, Sugar 6 grams, TransFat 0 grams

SAUTEED BROCCOLINI AND GARLIC

Sauteed Broccolini and Garlic image

Provided by Ina Garten

Time 25m

Yield 6 servings

Number Of Ingredients 4

Ingredients

2 tablespoons kosher salt
4 bunches broccolini (1 1/2 pounds)
3 tablespoons good olive oil
6 garlic cloves, minced

Steps:

In a large pot, bring 8 cups of water and the salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.
When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are crisp tender. Drain and immediately immerse the broccolini in a large bowl filled with ice water to stop the cooking. Drain in a colander and set aside.
Heat the oil in a saute pan. Add the garlic and cook over low heat, stirring occasionally, for 1 to 2 minutes. Add the broccolini and stir until heated through.

SHEET PAN TROUT WITH GARLIC BROCCOLINI

Sheet Pan Trout with Garlic Broccolini image

Categories Fish

Number Of Ingredients 8

Ingredients

1/2 clove Garlic Clove, Finely Grated
2 teaspoons Aleppo Pepper or Red Pepper 1 TSP
1/4 cup Olive Oil
2 tablespoons Lemon Juice and Sliced Lemon
1 pinch Kosher Salt and Black Pepper
2 pieces Trout, Whole butterflied, heads removed 12 oz
2 bunches Broccolini
2 tablespoons Capers, Chopped

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.

SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON

Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon image

When baked, feta gains an almost creamy texture, similar to goat cheese but with feta's characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.

Provided by Yasmin Fahr

Categories dinner, easy, lunch, weeknight, one pot, vegetables, main course, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces
1 pint grape tomatoes, halved (about 2 cups)
1 small red onion, peeled, quartered and cut into 2-inch wedges
1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving
3 tablespoons olive oil, plus more for serving
1 teaspoon ground cumin
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
2 (6- to 8-ounce) blocks feta, cut into 1-inch slices
Cooked orzo or farro, for serving
1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Steps:

Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It's OK if they break apart a little.)
Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

SHEET PAN KUNG PAO BEEF WITH ROASTED GARLIC BROCCOLINI

Sheet Pan Kung Pao Beef With Roasted Garlic Broccolini image

Make and share this Sheet Pan Kung Pao Beef With Roasted Garlic Broccolini recipe from Food.com.

Provided by Jonathan Melendez

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 24

Ingredients

3 tablespoons dry sherry
6 tablespoons soy sauce
2 teaspoons baking soda
2 teaspoons cornstarch
1/2 cup chicken stock
2 tablespoons rice wine vinegar
1 tablespoon hoisin sauce
2 tablespoons sugar
1 teaspoon sesame oil
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
1 lb beef sirloin, sliced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
8 -10 dried chilies
4 scallions, sliced
1/2 cup roasted peanuts
1 lb Broccolini
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes

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.

Nutrition Facts : Calories 591.2, Fat 40.5, SaturatedFat 9.5, Cholesterol 86.1, Sodium 2831.8, Carbohydrate 23.3, Fiber 4.2, Sugar 11.6, Protein 34.4