Whole Roast Trout with Potatoes and Asparagus

Name: Whole Roast Trout with Potatoes and Asparagus
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 454 grams asparagus stalks, trimmed and cut in half crosswise; 454 grams baby new potatoes, halved; 2 servings Kosher salt and freshly ground black pepper; 2 servings Half a lemon, thinly sliced; 1 bunch lemon thyme; 2 Tbsps olive oil; 2 whole rainbow trout, scaled, gutted, and gilled

This gluten free, dairy free, whole 30, and pescatarian recipe serves 2. One portion of this dish contains approximately 10g of protein, 15g of fat, and a total of 349 calories. From preparation to the plate, this recipe takes roughly 30 minutes. Head to the store and pick up asparagus stalks, lemon thyme, rainbow trout, and a few other things to make it today.

Instructions

Adjust oven rack to middle position and preheat 425°F.

Equipment you will use

Oven

Place potatoes in a large saucepan and cover with cold water by 1-inch. Bring to a boil and cook until barely tender, about 10 minutes.

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Potato

Water

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Sauce Pan

Drain. Arrange the asparagus and potatoes on a large parchment-lined baking sheet.

Ingredients you will need

Asparagus

Potato

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Baking Sheet

Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to combine.

Ingredients you will need

Salt And Pepper

Olive Oil

Rub the trouts inside and out with the remaining tablespoons of olive oil and season inside and out with salt and pepper. Stuff the cavitites of the two trout with the lemon slices and fresh thyme. Arrange the two fish on the baking sheet with the vegetables so that everything is in a single layer. Roast for 25 minutes until the potatoes are crisp and tender and the fish is cooked through.

Ingredients you will need

Salt And Pepper

Fresh Thyme