Crispy Rainbow Trout with Lemon-Parsley and Roasted Vegetables

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

The trout is pan-seared until the skin is golden and crunchy, then finished with a squeeze of lemon and a shower of fresh zest and parsley. Roasted red potatoes and tender asparagus round out the plate, all drizzled with a tangy sour cream sauce that adds a creamy finish.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView 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

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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in top and middle positions. Wash and dry produce. Cut potatoes into ½-inch pieces. Toss potatoes on a baking sheet 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 lemon. Roughly chop parsley. Place sour cream in a small bowl; stir in water 1 teaspoon at a time until drizzling consistency. Season with salt and pepper. Toss asparagus on a second baking sheet 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; 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, combine remaining parsley, 1 tablespoon olive oil and juice from one lemon wedge; whisk. Add potatoes; toss to coat. Season with salt and pepper. Divide potatoes, asparagus and trout between plates. Drizzle everything with sour cream. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute rainbow trout with other firm white fish like cod or halibut. Adjust cooking time as needed.

Can I make this recipe dairy-free?

Yes, use a dairy-free sour cream alternative or omit the sauce. The dish is still flavorful without it.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to maintain crispiness.