Ingredients:

  • 2 whole trout, gutted and cleaned (about 10-12 ounces/280-340g each)
  • 2 tablespoons olive oil (30ml)
  • 1 lemon, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped (30ml)
  • 1 tablespoon fresh thyme leaves (15ml)
  • Salt and freshly ground black pepper to taste
  • 1 pound Yukon Gold potatoes, scrubbed and cut into 1-inch cubes (450g)
  • 1 tablespoon olive oil (15ml)
  • 1/2 teaspoon garlic powder (2.5ml)
  • 1/4 teaspoon paprika (1.25ml)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the cubed potatoes with olive oil, garlic powder, paprika, salt, and pepper on a baking sheet. Spread in a single layer.
  2. Bake the potatoes for 15 minutes, flipping halfway through, until they start to brown.
  3. While the potatoes bake, pat the trout dry with paper towels. Season the inside cavities with salt, pepper, and minced garlic.
  4. Stuff each trout with lemon slices, parsley, and thyme. Drizzle the outside of each trout with olive oil and season with salt and pepper.
  5. Remove baking sheet from oven and create space on the sheet. Place prepared trout alongside potatoes.
  6. Bake for another 10-15 minutes, or until the trout is cooked through and flakes easily with a fork and the potatoes are golden brown and crispy. The internal temperature of the trout should reach 145°F (63°C).
  7. Serve immediately, garnishing with extra parsley and a squeeze of fresh lemon juice.