One-Pan Rainbow Trout with Potatoes & Asparagus
Servings: 2 servings
Ingredients
- ½ pound rainbow trout
- ½ pound asparagus
- 2 large potatoes (or 15-20 baby potatoes)
- 1 lemon (½ sliced, ½ juiced)
- 2 tbsp olive oil
- 1 tbsp rosemary
- ½ tsp oregano
- ¼ tsp garlic powder
- Salt and pepper
Instructions
- Preheat the oven to 375℉.
- Line a baking sheet with parchment paper (if using aluminium foil, spray with non-stick cooking spray).
- Dice the potatoes in ¾-inch cubes.
- In a large bowl, mix diced potatoes, rosemary, oregano, garlic powder, and 1 tbsp olive oil.
- Spread out on baking sheet. Bake for 15 minutes, stirring once.
- While the potatoes are baking, toss the asparagus (ends trimmed) in a bowl with 1 tbsp of olive oil, and salt and pepper to taste.
- After the potatoes have been baking for 15 min, remove from the oven. Add the fish (skin side down) and asparagus to the sheet (moving the potatoes to the side).
- Top fish with lemon slices.
- Bake for another 10 minutes or until the fish is cooked through.
- Serve. Add lemon juice. Add salt and pepper to taste.
Notes
For crispier potatoes: Once diced, fully submerge in a bowl of cold water and soak for a minimum of 30 minutes (even overnight) to remove the starch. Drain, rinse and pat dry with a towel. Only salt at the very end, once baked.