Paleo Rainbow Trout with Herbs de Provence and Garlic Roasted Broccoli

• 2 (5 ounces each) Riverence Rainbow Trout, thawed.
• 2 heads broccoli or 1 bunch broccolini, cleaned and trimmed.
• 3 tablespoons melted refined coconut oil (refined coconut oil has less coconut flavor)
• 5 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon fresh lemon juice
• pinch of red pepper flakes
• 2 tablespoons Herbs de Provence
• Olive oil
• Salt and pepper

For the broccoli

1. Pre-heat oven to 400° F. Spray a sheet pan with pan release.
2. In a large bowl, toss the broccoli with coconut oil, lemon juice, salt, pepper and garlic.
3. Spread broccoli in a single layer on a rimmed baking sheet.
4. Turn once seven minutes into the roasting process and add red pepper flakes. Roast until florets are tender enough to pierce with a fork and edges are browning, about 8 additional minutes.

For the trout:

1. While broccoli is roasting, dry Riverence Trout Rainbow Fillets with paper towels and season with Herbs de Provence, salt and pepper.
2. Sear in a large skillet that has been pre-heated to medium–high heat. Add a tablespoon of oil and place rainbow trout fillets skin side down. Sear for 3-4 minutes. Turn over and continue to cook for 2-3 minutes.
3. Divide roasted broccoli between two plates. Add a trout fillet to each plate and a squeeze of fresh lemon over the trout and broccoli.
4. Serve with quinoa if desired.