Lemon Dill Baked Trout with Roasted Potatoes

• 4 trout fillets
• 1 1/2 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt, to taste
• Pepper, to taste
• Optional: Lemon wedges for serving

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss potatoes with 1 tablespoon olive oil, salt, and pepper, then spread on a baking sheet.
3. 3 In a small bowl, whisk together remaining olive oil, dill, lemon zest, lemon juice, garlic powder, and paprika.
4. 4 Place trout fillets on top of potatoes and brush with the lemon-dill mixture.
5. 5 Season trout with salt and pepper.
6. 6 Bake for 20-25 minutes until potatoes are tender and trout is opaque throughout.
7. 7 Serve immediately, optionally with lemon wedges on the side.

Equipment

• Baking sheet
• Baking dish or parchment paper
• Mixing bowl

Variations

• Substitute trout with cod or salmon for a different flavor profile.
• Add asparagus or green beans to the roasting pan for extra veggies.

Substitutions

• If fresh dill isn't available, use 1 teaspoon of dried dill.
• Substitute baby potatoes with diced sweet potatoes for a sweeter twist.

Pairings

• Steamed broccoli
• Cucumber and tomato salad

Nutrition

Tips

• For extra flavor, marinate the trout in the lemon-dill mixture for 30 minutes before baking.
• Ensure the trout is fully cooked by checking that the internal temperature reaches 145°F.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes.

Freezing: This dish does not freeze well due to the delicate texture of the trout.

Serving Suggestions

• A crisp green salad
• A glass of Sauvignon Blanc

FAQ