with Roasted Fingerling Potatoes
This elegant and flavorful meal is easy enough for a busy weeknight but always bound to impress. You’ll season steelhead trout with lemon and dill before roasting to tender perfection alongside fingerling potatoes and broccoli. A final squeeze of fresh lemon juice adds brightness to this hearty plate.
Allergens
Utensils
Tags
Broccoli
ounce
Asparagus
6 ounce
Lemon
1 unit
Steelhead Trout
10 ounce
Fingerling Potatoes
12 ounce
Dill
0.25 ounce
Cooking Oil
3 teaspoon (tsp)
Butter
2 tablespoon (tbsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce.
Halve potatoes lengthwise.
Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 20-25 minutes.
Meanwhile, cut broccoli into bite-size pieces if necessary. Pick and roughly chop fronds from dill. Zest and quarter lemon.
Toss broccoli on one side of a second baking sheet with a drizzle of oil, salt, and pepper.
Pat trout* dry with paper towels. Place in a large bowl with a drizzle of oil, dill, lemon zest, juice from two lemon wedges, salt, and pepper (use a large drizzle of oil and juice from four wedges for 4 servings). Rub to coat.
Place trout, skin sides down, on empty side of sheet. Top each fillet with 1 TBSP butter. Roast on top rack, 10-12 minutes.
Once trout and broccoli have roasted 10-12 minutes, remove sheet from oven. Transfer trout to a plate; tent with foil to keep warm. Continue roasting broccoli until browned and tender, 3-5 minutes more.
Divide trout, potatoes, and broccoli between plates. Serve with remaining lemon wedges on the side.
690
kcal
Calories
48
g
Fat
16
g
Saturated Fat
38
g
Carbohydrate
4
g
Sugar
7
g
Dietary Fiber
31
g
Protein
110
mg
Cholesterol
125
mg
Sodium
with Creamy Guacamole Dressing, Grape Tomatoes & Sunflower Seeds
with Creamy Guacamole Dressing, Grape Tomatoes & Sunflower Seeds
