Ingredients:

  • 4 (6-8 ounce) trout fillets
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice, plus lemon wedges for serving
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1.5 pounds Yukon Gold potatoes, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1 red onion, thinly sliced

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the potato cubes (and red onion, if using) with olive oil, rosemary, salt, and pepper. Spread in a single layer on the baking sheet.
  2. Bake the potatoes for 15 minutes.
  3. While the potatoes are roasting, in a mixing bowl, whisk together olive oil, lemon juice, parsley, dill, minced garlic, salt, and pepper.
  4. Gently toss the trout fillets in the lemon-herb mixture, ensuring they are evenly coated.
  5. After the potatoes have roasted for 15 minutes, create some space on the baking sheet and arrange the trout fillets around the potatoes, skin-side up if using skin-on fillets.
  6. Return the baking sheet to the oven and bake for another 10-15 minutes, or until the trout is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  7. Serve the baked trout and crispy potatoes immediately, garnished with fresh lemon wedges.