Pan Fried Trout with Crispy Onions and Roasted Brussels Sprouts

The kitchen in my new Marigny apartment is small, but the french doors that open out onto my sweet balcony make it an easy room occupy. Recently, I've been spending a lot of time cooking fresh fish, drinking good wine, and enjoying the sights and sounds of this soulful city from my front porch.

I recently asked "When will it end?" to which a friend replied, "What?"  I said, "My love affair with this city"and he answered "never."

I hope it's true. Until then, bon appetit!


Ingredients:
4 trout fillets

3 minced garlic gloves
parsley to taste
rosemary to taste
pepper to taste
salt to taste
2 tbs of melted butter
cajun olive oil
1 cup of chopped andouille sausage
1 small onion
2 cups of brussels sprouts

Instructions:
1.  Pre-heat oven to 450
2.  Wash, clean, and cut brussels sprouts in half
3.  In a small pan combine brussels sprouts, andouille sausage, cajun olive oil, salt and pepper; cover and bake for 10 minutes. Uncover and continue to bake while preparing fish.
4.  In saucepan, heat cajun olive oil and garlic.
5.  In another saucepan, melt butter
6.  Add trout fillets to saucepan with olive oil and garlic and sprinkle with parsley, rosemary, salt, and pepper.
7.  Add onions to saucepan with butter and cook until brown and crispy.
8.  Cook fillets 2 minutes per side adding seasoning to both sides.
9.  Arrange onions over trout fillets and serve with roasted brussels sprouts.