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.
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