Tender trout paired with garlic, herbs, and roasted vegetables for a simple, vibrant dish.
# Ingredient List:
→ Fish and Main
01 - 4 trout fillets, skin-on, pin bones removed, approximately 5.3–6.3 oz each
→ Vegetables
02 - 14 oz baby potatoes, halved
03 - 7 oz cherry tomatoes, halved
04 - 1 red onion, sliced into wedges
05 - 1 lemon, sliced
→ Aromatics & Herbs
06 - 4 garlic cloves, thinly sliced
07 - 2 tbsp fresh parsley, chopped
08 - 2 tbsp fresh dill, chopped
09 - 2 tbsp fresh chives, chopped
→ Seasoning & Oil
10 - 3 tbsp olive oil
11 - 1 tsp sea salt
12 - ½ tsp freshly ground black pepper
13 - ½ tsp crushed red pepper flakes, optional
# How-To Steps:
01 - Preheat oven to 400°F. Line a large baking tray with parchment paper.
02 - Place halved potatoes and onion wedges on tray. Drizzle with 1½ tablespoons olive oil, season with half the salt and pepper, then toss to coat. Roast for 10 minutes.
03 - Remove tray from oven. Add cherry tomatoes, lemon slices, and garlic to the vegetables and gently toss.
04 - Lay trout fillets skin-side down atop vegetables. Drizzle with remaining olive oil, season with remaining salt and pepper, and sprinkle red pepper flakes if desired.
05 - Scatter chopped parsley, dill, and chives evenly over trout and vegetables.
06 - Return tray to oven and bake for 10 to 12 minutes until trout is opaque and flakes easily, and vegetables are tender.
07 - Serve immediately, garnished with extra herbs and a squeeze of lemon if desired.
