with Roasted Potatoes & Asparagus
Crispy-skinned rainbow trout—showered in lemon zest and parsley —joins forces with roasted potatoes and tender asparagus for this elegant meal. A silky sour cream sauce ties everything together for a restaurant-quality dish (no culinary school degree required!) that’ll wow your dinner guests.
Allergens
Utensils
Tags
Sour Cream
3 tablespoon
Fry Seasoning
1 tablespoon
Asparagus
6 ounce
Red Potatoes
12 ounce
Lemon
1 unit
Rainbow Trout
10 ounce
Parsley
0.25 ounce
Garlic Powder
1 teaspoon
Cooking Oil
2 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
- Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
- Cut potatoes into ½-inch pieces.
- Toss potatoes on a baking sheet with a drizzle of oil, Fry Seasoning, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. (You’ll finish the potatoes in Step 4.)
- While potatoes roast, trim and discard bottom 1 inch from asparagus. Zest and quarter lemon. Roughly chop parsley.
- Place sour cream in a small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
- Toss asparagus on a second baking sheet with a drizzle of oil, garlic powder, salt, and pepper. Roast on middle rack until asparagus is tender, 10-12 minutes.
- Meanwhile, pat trout* dry with paper towels. Season all over with salt and pepper.
- Heat a large drizzle of olive oil in large, preferably nonstick, pan over medium-high heat. Add trout, skin sides down; cook until skin is crispy, 3-4 minutes. Flip and cook until opaque and cooked through, 1-2 minutes more.
- Transfer to a plate. Top trout with a drizzle of olive oil and juice from one lemon wedge (two wedges for 4 servings). Sprinkle with lemon zest and half the parsley.
- To a medium bowl, add remaining parsley, 1 TBSP olive oil, and juice from one lemon wedge (2 TBSP olive oil and juice from two lemon wedges for 4 servings); whisk to combine. Add potatoes; toss until evenly coated. Taste and season with salt and pepper.
- Divide potatoes, asparagus, and trout between plates. Drizzle everything with sour cream. Serve with remaining lemon wedges on the side.
570
kcal
Calories
31
g
Fat
8
g
Saturated Fat
40
g
Carbohydrate
8
g
Sugar
7
g
Dietary Fiber
37
g
Protein
105
mg
Cholesterol
120
mg
Sodium
