Lemon Roasted Trout with Scalloped Potatoes

A restaurant-quality seafood dish with minimal ingredients, this Lemon Roasted Trout might be the easiest thing you make all week. Tender, melt-in-your-mouth potatoes pair perfectly with flaky trout infused with bright lemon and fresh dill. Ideal for a dinner date, entertaining guests, or a well-deserved treat-yourself moment.

WHY YOU WILL LOVE THIS RECIPE

This is one of those recipes that use only a handful of fresh ingredients, done right. I’m talking trout, lemon, dill, potatoes, and olive oil… that is it. It is restaurant quality at home, with minimal effort, that is designed for two, but can easily be scaled up if you want to serve this quick and easy trout recipe for a dinner party.

WHAT YOU’LL NEED FOR LEMON ROASTED TROUT

• Rainbow Trout – The photos and instructions for this recipe are based on using butterfly fillets, where the fish is cut down the middle, gutted, and deboned while keeping both sides connected. If you purchase your trout from a fishmonger, they can easily prepare it for you. However, you can also use four individual fillets or roast two whole trout. Keep in mind that the cooking time will vary depending on the cut. I write notes below but always use your intuition when cooking.
• Lemon
• Dill – Fresh only!
• Olive Oil

SLICED LEMON POTATOES

• Yellow Potatoes – Small – medium yellow potatoes.
• Lemon Zest – Take the zest from the lemon used for the fish before slicing.

TOOLS NEEDED

• Mandoline – You have two options: you can cut the potato into thin, even slices by hand, or, if you have a mandoline, I highly recommend using it for consistency and ease.

HOW TO MAKE LEMON ROASTED TROUT

Cut the Potatoes – Thinly slice the potatoes into 1/8-inch slices. Place them in a bowl and drizzle with 1 tablespoon of oil, a generous pinch of salt, and the lemon zest. Mix thoroughly with your hands to coat each slice evenly. Before arranging the potatoes, grease the sheet tray with olive oil or spray oil—this works well to prevent sticking. If you don’t grease the tray, be prepared for the potatoes to stick. Alternatively, you can use parchment paper. Lay the potatoes on the sheet pan, layering no more than two layers.

Preheat the oven to 400F and pop the potatoes in for 10 minutes.

Prep + Cook the Fish – Pat the inside and outside of the fish dry. Drizzle with olive oil and sprinkle a generous pinch of salt on both sides. Fill the cavity with lemon slices (divided between the two fillets) and a handful of dill in each. Once the potatoes have been in the oven for 10 minutes, place the fish on top and roast for 15–17 minutes, or until fully cooked.

Whole Trout – If using whole fish (which is often easier to find than butterfly or individual fillets), arrange the potatoes as instructed above. Instead of par-cooking them, place the cleaned and seasoned whole trout (herbs and lemon go inside) on top and roast at 400°F for 20–25 minutes, or until the fish is fully cooked.

Trout Fillets: If using individual fillets, arrange the potatoes as instructed above, then par-cook them in a 400°F oven for 15 minutes. Remove from the oven, place the seasoned and oiled fillets skin-side up (herbs and lemon go below), and bake for another 10–12 minutes. Cooking time may vary depending on the thickness of the fillets.

STORING/REHEATING

Lemon-roasted trout is best served and enjoyed immediately. Leftovers can be stored in an airtight container in the refrigerator for up to one day. To reheat, place the trout in a 350°F oven until warmed through.