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
8 ounce
Lemon
1 unit
Steelhead Trout
10 ounce
Fingerling Potatoes
12 ounce
Dill
0.25 ounce
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Cooking Oil
3 teaspoon (tsp)
Butter
2 tablespoon (tbsp)
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Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce.
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Halve potatoes lengthwise.
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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.
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Meanwhile, cut broccoli into bite-size pieces if necessary. Pick and roughly chop fronds from dill. Zest and quarter lemon.
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Toss broccoli on one side of a second baking sheet with a drizzle of oil, salt, and pepper.
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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.
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Place trout, skin sides down, on empty side of sheet. Top each fillet with 1 TBSP butter. Roast on top rack, 10-12 minutes.
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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.
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Divide trout, potatoes, and broccoli between plates. Serve with remaining lemon wedges on the side.
720
kcal
Calories
48
g
Fat
16
g
Saturated Fat
43
g
Carbohydrate
5
g
Sugar
7
g
Dietary Fiber
33
g
Protein
110
mg
Cholesterol
170
mg
Sodium
with Creamy Guacamole Dressing, Grape Tomatoes & Sunflower Seeds
with Creamy Guacamole Dressing, Grape Tomatoes & Sunflower Seeds
