Herb Baked Trout with New Potatoes
Herb baked trout with new potatoes is a light, fresh, and flavorful dish featuring tender whole trout stuffed with herbs, lemon, and butter, paired with golden roasted new potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: European
- Diet: Low Fat
Ingredients
4 small whole rainbow trout
1 ½ lb new potatoes
2 tbsp chopped fresh parsley, plus a few sprigs
2 tbsp chopped fresh dill, plus a few sprigs
2 tbsp chopped fresh chives, plus a few sprigs
3 garlic cloves, minced
2 whole lemons, divided
1 tbsp olive oil, plus extra as needed
4 tbsp butter, divided
Kosher salt and pepper, as needed
Extra chopped herbs, for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Scrub new potatoes, cut in half, and place on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast 25–30 minutes until golden and tender.
- Rinse and pat dry trout. Season insides with salt, pepper, garlic, and sprigs of parsley, dill, and chives. Add a lemon slice and pat of butter inside each cavity.
- Place trout on a parchment-lined baking sheet, drizzle with olive oil, and top with a few lemon slices.
- Bake 15–20 minutes until flesh is opaque and flakes easily with a fork.
- Serve trout alongside roasted potatoes, finishing with fresh lemon juice, chopped herbs, and a drizzle of olive oil.
Notes
Stuff with fennel or shallots for extra flavor.
Substitute rainbow trout with sea bass or branzino.
Use only olive oil for a lighter or dairy-free version.
Ask your fishmonger to scale and gut the trout for convenience.
Potatoes reheat well in the oven or skillet until crispy.
Nutrition
- Serving Size: 1 trout with potatoes
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 110mg
Find it online: https://justsosavory.com/herb-baked-trout-with-new-potatoes/
