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
Green Beans
6 ounce
Broccoli
ounce
Lemon
1 unit
Steelhead Trout
10 ounce
Fingerling Potatoes
12 ounce
Dill
0.25 ounce
Black Pepper
teaspoon (tsp)
Cooking Oil
3 teaspoon (tsp)
Butter
2 tablespoon (tbsp)
Salt
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.
630
kcal
Calories
39
g
Fat
13
g
Saturated Fat
40
g
Carbohydrate
5
g
Sugar
7
g
Dietary Fiber
33
g
Protein
110
mg
Cholesterol
130
mg
Sodium
with Creamy Guacamole Dressing, Grape Tomatoes & Sunflower Seeds
