Lemon Roasted Trout with Scalloped Potatoes
Tender, melt-in-your-mouth potatoes pair perfectly with flaky roasted trout infused with bright lemon and fresh dill.
Servings 2 people
Ingredients
- 3/4 lb small yellow potatoes
- 2 shallots sliced
- 2 butterflied rainbow trout fillets * see post for alternative cuts
- 1 lemon
- 1 handful of dill
- olive oil
Instructions
- Preheat the oven to 350℉
- Clean the potatoes, then slice them into 1/8-inch discs—this is easiest with a mandoline. Place the potato slices in a bowl along with the sliced shallots, 1 tablespoon of olive oil, and a generous pinch of salt. Toss to coat evenly.
- Before arranging the potatoes, grease the sheet pan with olive oil or cooking spray. Spread the potatoes on the pan, ensuring they are no more than two layers deep.
- Roast for 10 minutes (see post if using a different cut of trout).
- While the potatoes are cooking prep 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 13-15 minutes, or until fully cooked. * see post for cooking alternative cuts