Baked Trout with Herbs and Potatoes
A whole baked trout fillet with golden baby potatoes, lemon, and fresh dill, all roasted together on one pan. Trout is naturally rich in vitamin B12, making this an easy, satisfying dinner.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 1
Ingredients
- 170gtrout fillet (skin-on)
- 200gbaby potatoes, halved
- 1tbspolive oil
- 0.5wholelemon (half sliced, half for juice)
- 2tbspfresh dill, chopped
- 1clovegarlic, minced
- 0.25tspsalt
- 1pinchblack pepper
Instructions
- 01
Heat the oven to 200C (400F). Line a baking tray with parchment.
- 02
Toss the halved baby potatoes with half the olive oil, a pinch of salt, and pepper. Spread on the tray and roast for 12 minutes to give them a head start.
- 03
Meanwhile, pat the trout dry and rub with the remaining olive oil, minced garlic, half the dill, salt, and pepper.
- 04
Push the potatoes to one side, lay the trout skin-side down on the tray, and top with lemon slices.
- 05
Return to the oven and bake 12 to 14 minutes, until the trout flakes easily and the potatoes are golden and tender.
- 06
Squeeze the remaining lemon juice over everything and scatter with the rest of the fresh dill. Serve warm.
Nutrition (per serving)
- Calories
- 540kcal
- Protein
- 38g
- Carbs
- 37g
- Fat
- 24g
- Fiber
- 5g
- Selenium
- 22mcg
- Zinc
- 1.6mg
- Iron
- 2mg
- B12
- 9.5mcg
- Iodine
- 8mcg
- Sodium
- 650mg
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