Roasted Trout with Potato and Herb Crust
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and feels fancy enough for guests. Fresh trout is packed with omega 3 fatty acids that are wonderful for your heart, and I love how the crispy potato and herb crust adds such wonderful texture against the delicate fish. The beauty of this recipe is its simplicity, just a handful of fresh herbs and pantry staples create something truly special. Roasted fingerling potatoes cook right alongside the fish, making cleanup a breeze, and the bright lemon and dill flavors tie everything together perfectly.
Ella x
Ingredients
- 4whole trout fillets(skin-on, about 6 oz each)
- ¾ kgfingerling potatoes(halved lengthwise)
- 237 mlfresh breadcrumbs(panko preferred)
- 118 mlfresh parmesan cheese(finely grated)
- 3 tablespoonsfresh dill(finely chopped)
- 2 tablespoonsfresh thyme(finely chopped)
- 2 teaspoonslemon zest
- 5 tablespoonsextra virgin olive oil(divided)
- 3 tablespoonsbutter
- 3 tablespoonsfresh lemon juice
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2garlic cloves(minced)
Detail level
Instructions
- 1
Preheat oven to 400°F (200°C). Toss halved fingerling potatoes with 2 tablespoons olive oil, sea salt, and black pepper on a large baking sheet. Spread in a single layer and roast for 15 minutes until they begin to soften and develop golden edges.
Tip: Cut potatoes evenly so they cook at the same rate.
- 2
While potatoes roast, combine breadcrumbs, grated parmesan, fresh dill, thyme, lemon zest, and minced garlic in a shallow bowl. Mix in 2 tablespoons olive oil until the mixture resembles coarse sand.
Tip: The herb crust should be slightly moist but not clumpy for best texture.
- 3
Pat trout fillets dry with paper towels and season both sides with a pinch of sea salt and black pepper. Place skin-side down on the baking sheet with the potatoes.
Tip: Keeping skin on helps the fish stay moist during roasting.
- 4
Press the herb and breadcrumb mixture firmly onto the flesh side of each trout fillet, creating an even crust. Drizzle the remaining 1 tablespoon of olive oil around the fillets.
Tip: Use your fingers or the back of a spoon to compress the crust so it adheres well.
- 5
Return the baking sheet to the oven and roast for 10-12 minutes until the herb crust is golden brown and the trout flakes easily when tested with a fork.
Tip: The trout is done when it reaches an internal temperature of 145°F (63°C).
- 6
While the trout finishes cooking, melt butter in a small saucepan over low heat. Stir in fresh lemon juice and heat through for 1 minute without boiling.
Tip: The lemon butter sauce should be warm and slightly frothy.
- 7
Arrange roasted potatoes and herb-crusted trout fillets on serving plates. Drizzle the lemon butter sauce around the plate and serve immediately.
Tip: Serve with a fresh green salad or steamed green beans for a complete meal.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.