Zesty Lemon-Parsley Trout
with Roasted Potatoes & Green Beans
- Milk
- Fish
Crispy-skinned rainbow trout—showered in lemon zest and parsley —joins forces with roasted potatoes and tender asparagus for this elegant meal. A silky sour cream sauce ties everything together for a restaurant-quality dish (no culinary school degree required!) that’ll wow your dinner guests.
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
Utensils
Cooking Steps
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.)
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.
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.
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.
