Roasted Trout with Potatoes

Name: Roasted Trout with Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 2 pcs Trout (whole and cleaned); 600 g Potato (cut into wedges); 220 g Carrot (cut into thin strips); 160 g Onion (thinly sliced); 60 ml Extra Virgin Olive Oil; 30 ml Lemon Juice; 6 g Sea Salt; 2 g Black Pepper; 10 g Fresh Dill (finely chopped)

Whole trout is roasted over potatoes, onions, and carrots so the fish juices season the vegetables as they cook. Lemon juice and dill keep the finished dish fresh and balanced.

Prep

20m

Cook

40m

Serves

Estimated

Nutrition

Per serving

501kcal

Calories

35g

Protein

24g

Fat

36g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

2pcs
Trout (whole and cleaned)
600g
Potato (cut into wedges)
220g
Carrot (cut into thin strips)
160g
Onion (thinly sliced)
60ml
Extra Virgin Olive Oil
30ml
Lemon Juice
6g
Sea Salt
2g
Black Pepper
10g
Fresh Dill (finely chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Heat the oven to 220°C (425°F).
02
Spread the potato, carrot, and onion on a roasting tray and toss with the extra virgin olive oil, sea salt, and black pepper.
03
Set the trout on top of the vegetables and drizzle with the lemon juice.
04
Roast until the trout flakes easily and reaches 63°C (145°F), and the potatoes are tender and browned at the edges.
05
Sprinkle with the fresh dill and serve immediately.

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