Crispy Rainbow Trout with Lemon-Parsley and Roasted Vegetables

This elegant yet approachable dish brings together crispy-skinned rainbow trout with bright lemon and fresh parsley, alongside roasted red potatoes and tender asparagus. A silky sour cream sauce ties everything together, creating a meal that feels special enough for company but simple enough for a weeknight.

With just a handful of ingredients and straightforward techniques, you can achieve perfectly cooked fish and beautifully roasted vegetables. The key is to get the skin extra crispy while keeping the flesh moist and flaky. Serve with lemon wedges for an extra burst of citrus.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

ounce AsparagusView ingredient guideLike ingredientDislike ingredient

12 ounce Red PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Rainbow TroutView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in top and middle positions. Wash and dry produce. Cut red potatoes into ½-inch pieces. On a baking sheet, toss potatoes with a drizzle of oil, fry seasoning, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2. While potatoes roast, trim and discard bottom 1 inch from asparagus. Zest and quarter the lemon. Roughly chop parsley. In a small bowl, combine sour cream with water 1 teaspoon at a time until drizzling consistency. Season with salt and pepper. On a second baking sheet, toss asparagus with a drizzle of oil, garlic powder, salt and pepper. Roast on middle rack until tender, 10-12 minutes.
3. Pat trout dry with paper towels and season all over with salt and pepper. Heat a large drizzle of olive oil in a large nonstick pan over medium-high heat. Add trout skin side down; cook until skin is crispy, 3-4 minutes. Flip and cook until opaque and cooked through, 1-2 minutes more. Transfer to a plate. Drizzle with olive oil and juice from one lemon wedge. Sprinkle with lemon zest and half the parsley.
4. In a medium bowl, whisk together remaining parsley, 1 tablespoon olive oil and juice from one lemon wedge. Add roasted potatoes and toss to coat. Season with salt and pepper. Divide potatoes, asparagus and trout between plates. Drizzle everything with sour cream sauce. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I substitute another fish for rainbow trout?

Yes, you can use other mild white fish fillets like tilapia or cod. Adjust cooking time as needed based on thickness.

What can I use instead of fry seasoning?

You can substitute with a blend of paprika, garlic powder, onion powder, salt and pepper.

Can I prepare the vegetables ahead of time?

Yes, you can cut the potatoes and trim the asparagus in advance. Store them separately in the refrigerator until ready to roast.