Oven-roasted Trout With Potatoes
Oven-roasted Trout With Potatoes is a gluten free and pescatarian recipe with 65 servings. One portion of this dish contains about 5g of protein, 3g of fat, and a total of 50 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have rosemary sprigs, butter, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 8 minutes.
Instructions
Preheat an oven to 375F.Set aside 1 rosemary sprig and finely chop the leaves of the other. In a small bowl, combine the chopped rosemary and the garlic. Season generously with salt and white pepper.Oil a large baking dish. Arrange half of the potato slices in rows on the bottom, slightly overlapping the slices and the rows.
Sprinkle evenly with one-third of the garlic mixture, drizzle with 1 1/2 Tbs. of the olive oil and dot with 1 Tbs. of the butter.
Layer with the remaining potato slices, then top with one-third of the garlic mixture, 1 1/2 Tbs. of the oil and the remaining 1 Tbs. butter. Cover the dish and bake for 20 minutes. Uncover and continue baking until the potatoes are almost tender, about 20 minutes more.
Remove the dish from the oven and arrange the fish in a single layer on top of the potatoes.
Drizzle with the remaining 1 Tbs. olive oil and sprinkle with the remaining garlic mixture.
Lay the rosemary sprig on top. Return to the oven and bake until the fillets are opaque throughout, about 10 minutes.
Remove from the oven and let rest for 10 minutes before serving directly from the baking dish.