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One-Tray Roast Trout with Potatoes, Asparagus, and Herbs
serves 2 very well

Whole Roast Trout with Potatoes and AsparagusINGREDIENTS

  • 1 bunch asparagus, trimmed and halved
  • 1 pound baby new potatoes, halved
  • 1 teaspoon plus 1 tablespoon olive oil
  • Salt and pepper
  • 2 whole rainbow trout, scaled, gutted, and gilled by your fishmonger
  • Half a lemon, thinly sliced
  • 1 bunch lemon thyme


Preheat the oven to 425 degrees.  Arrange the asparagus and potatoes on a large parchment-lined baking sheet.  Drizzle with 1 teaspoon of olive oil and season with salt and pepper.  Toss to combine.

Rub the trouts inside and out with the remaining tablespoons of olive oil and season inside and out with salt and pepper.  Stuff the cavitites of the two trout with the lemon slices and fresh thyme.  Arrange the two fish on the baking sheet with the vegetables so that everything is in a single layer.  Roast for 25 minutes until the potatoes are crisp and tender and the fish is cooked through.  Serve immediately.

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