Roast Trout & Potatoes

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The roast trout potatoes recipe is a delicious and flavorful dish that combines tender trout fillets with crispy roasted potatoes. This recipe is perfect for seafood lovers looking for a simple yet satisfying meal. The trout is seasoned with herbs and spices, then baked to perfection, while the potatoes are tossed in olive oil and roasted until golden and crispy. With its combination of protein and carbohydrates, this recipe is a balanced and nutritious option for any occasion.

Keywords: roast trout, potatoes, recipe, seafood, flavorful.

Roast trout potatoes recipe details

Roast trout potatoes recipe, recipe Rating: 4.6
Number of votes:106

Your oven does double-duty in this trout recipe. The potatoes and fish cook at the same time, so they come out hot and you end up happy.
Ready in: 1 hour

Ingredients

Serves: 4

• 1 1/2 pounds potatoes, quartered
• 1 tablespoon olive oil
• 4 small trout (10 ounces each), cleaned
• Sprigs fresh tarragon
• 1 orange, cut into 16 half slices
• 1 lemon, cut into 16 half slices
• 1/4 cup orange juice
• 6 ounces plain low-fat yogurt
• 1 cucumber, peeled and grated
• 2 tablespoons chopped fresh mint
• 4 (12-inch) square pieces aluminum foil

Preparation method

Prep: 20 mins | Cook: 40 mins

1. Preheat oven to 400 degrees F.
2. Place potatoes in a soup pot and cover with water. Bring to boil over high heat, then cook for 5 minutes. Drain.
3. While potatoes are boiling, prepare the trout: sprinkle fish with tarragon, salt, and pepper inside and out.
4. Divide fruit slices in half. Arrange the first half on the foil squares, top with fish, then arrange the second half on top of the fish. Drizzle with juice, then seal up the baking packets. Place packets on a baking sheet.
5. Place drained potatoes on a separate baking sheet, pour a little olive oil over them, and toss to coat.
6. Bake both trout and potatoes in the oven for 15 minutes, then flip the potatoes and bake for 5 more minutes. Remove the trout packets. Bake potatoes for 5 more minutes, or until crispy.
7. While potatoes are finishing, make a yogurt sauce: combine yogurt with cucumber and mint. Serve over cooked fish and potatoes.