Roasted Trout with Potato and Herb Crust

Instructions

1. 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. 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. 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. 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. 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. 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. 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.