Crispy Lemon Parsley Trout with Roasted Potatoes and Asparagus

This dish brings together crispy-skinned rainbow trout, bright lemon and parsley and perfectly roasted potatoes and asparagus for a meal that feels special but is surprisingly simple to prepare. The combination of textures and flavors-crispy fish, tender vegetables and a silky sour cream sauce-makes it a standout dinner.

Whether you’re cooking for a weeknight treat or a dinner party, this recipe delivers restaurant-quality results without complicated techniques. The key is getting the skin perfectly crispy and finishing with a burst of fresh lemon and herbs.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 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 the oven to 425°F with racks in the top and middle positions. Wash and dry all produce. Cut the red potatoes into ½-inch pieces. On a baking sheet, toss the potatoes with a drizzle of cooking oil, the fry seasoning, salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes. (You’ll finish them in step 4.)
2. While the potatoes roast, trim and discard the bottom 1 inch from the asparagus. Zest the lemon, then quarter it. Roughly chop the parsley. In a small bowl, combine the sour cream with water, 1 teaspoon at a time, until it reaches a drizzling consistency. Season with salt and pepper. On a second baking sheet, toss the asparagus with a drizzle of olive oil, the garlic powder, salt and pepper. Roast on the middle rack until tender, 10-12 minutes.
3. Pat the 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 the trout skin-side down and cook until the 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 the juice from one lemon wedge (two wedges for 4 servings). Sprinkle with the lemon zest and half the parsley.
4. In a medium bowl, whisk together the remaining parsley, 1 tablespoon olive oil and the juice from one lemon wedge (2 tablespoons olive oil and juice from two wedges for 4 servings). Add the roasted potatoes and toss to coat. Season with salt and pepper to taste. Divide the potatoes, asparagus and trout between plates. Drizzle everything with the sour cream mixture. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

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

How do I know when the trout is cooked through?

The fish is done when it flakes easily with a fork and the internal temperature reaches 145°F. The flesh should be opaque.

Can I make this recipe dairy-free?

Yes, you can replace the sour cream with a dairy-free alternative like coconut yogurt or a cashew-based sour cream.