Zesty Lemon-Parsley Trout
with Roasted Potatoes & Green Beans
- Milk
- Fish
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
6 ounce
Green Beans
1 tablespoon
Fry Seasoning
ounce
Asparagus
12 ounce
Red Potatoes
1 unit
Lemon
10 ounce
Rainbow Trout
(Contains: Fish)
¼ ounce
Parsley
1 teaspoon
Garlic Powder
Not included in your delivery
2 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
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- Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
- Cut potatoes into ½-inch pieces.
- Toss potatoes on a baking sheet with a drizzle of oil, Fry Seasoning, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. (You’ll finish the potatoes in Step 4.)
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- While potatoes roast, trim and discard bottom 1 inch from asparagus. Zest and quarter lemon. Roughly chop parsley.
- Place sour cream in a small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
- Toss asparagus on a second baking sheet with a drizzle of oil, garlic powder, salt, and pepper. Roast on middle rack until asparagus is tender, 10-12 minutes.
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Cut potatoes into ½-inch pieces.
-
Toss potatoes on a baking sheet with a drizzle of oil, Fry Seasoning, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. (You'll finish the potatoes in Step 4.)
-
- Meanwhile, pat trout* dry with paper towels. Season all over with salt and pepper.
- Heat a large drizzle of olive oil in large, preferably nonstick, pan over medium-high heat. Add trout, skin sides down; cook until skin is crispy, 3-4 minutes. Flip and cook until opaque and cooked through, 1-2 minutes more.
- Transfer to a plate. Top trout with a drizzle of olive oil and juice from one lemon wedge (two wedges for 4 servings). Sprinkle with lemon zest and half the parsley.
-
Place sour cream in a small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
-
Toss asparagus on a second baking sheet with a drizzle of oil, garlic powder, salt, and pepper. Roast on middle rack until tender, 10-12 minutes.
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- To a medium bowl, add remaining parsley, 1 TBSP olive oil, and juice from one lemon wedge (2 TBSP olive oil and juice from two lemon wedges for 4 servings); whisk to combine. Add potatoes; toss until evenly coated. Taste and season with salt and pepper.
- Divide potatoes, asparagus, and trout between plates. Drizzle everything with sour cream. Serve with remaining lemon wedges on the side.
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Heat a large drizzle of olive oil in large, preferably nonstick, pan over medium-high heat. Add trout, skin sides down, and cook until skin is crispy, 3-4 minutes. Flip and cook until fish is opaque and cooked through, 1-2 minutes more.
-
Transfer trout to a plate. Top with a drizzle of olive oil and juice from one lemon wedge (two wedges for 4 servings); sprinkle with lemon zest and half the parsley.
